Spicy Carrot Salad

Remember the old classic carrot and raisin salad? Well, this spicy carrot salad replaced that in our house a few years ago. The older we get, the spicier we enjoy our food. If you enjoy a little spice to your food, this is a must try. I like to keep some in the frig to use when I don’t have time to make a vegetable, usually weeknights. I hope you enjoy it as much as we have.

Spicy Carrot Salad

Yield: Serves 4 - 6

A spicy carrot salad recipe with tang as well as heat. Because carrots keep their crunch longer than most salad ingredients, you'll find it an veggie for weeknight meals.

Ingredients:

3 large carrots
1 tablespoon minced yellow onion
1 teaspoon minced or grated garlic
3 tablespoons orange juice
2 Teaspoons distilled white vinegar (or lemon juice)
2 teaspoons extra virgin olive oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/16 (dash) ground cayenne pepper
1/16 (dash) freshly ground black pepper

Instructions:

Using a spiral slicer or julienne tool, slice the carrots into long, strands. Transfer to a large bowl.
Add the onion and garlic and gently toss.
In a separate, small bowl. whisk together orange juice, lemon juice, olive oil, salt, cayenne, and coarsely fresh ground pepper. Pour the dressing over the carrots and toss again. Cover and chill in the refrigerator overnight or longer. The longer they marinate, the softer the carrots. However, you can sever it immediately, if desired.

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