This recipe has been a childhood classic starter for lunch or diner.
It is an easy and fresh salad and I remember enjoying it a lot during meals at my parents and at my grand-parent’s place.
I am writing here with the recipe of the balsamic vinaigrette that I am using but you can also use a lemon vinaigrette (just replace the balsamic vinegar with lemon juice).
Another option is the one that my brother and my sister were enjoying: instead of a vinaigrette, they would just add sugar to the shredded carrots. I was never tempted by it but they really enjoy it. And would still have it as a starter for lunch/diner.
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh garlic
- 2 medium size carrots, peeled and shredded
- 1/4 teaspoon salt
- 1/8 teaspoon(pinch) ground black pepper
In a small bowl, whisk the balsamic vinegar, mustard, and olive oil together until the dressing is completely blended. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and garlic and mix together.
This serves 2 to 4.