Carrot Salad Recipe by AmsCookbook
Cooking Instructions 20 mins 1 Wash, peel, grate carrots and put into a temporary bowl until the wet ingredients are ready. Add as many raisins as you like. 2 In a medium bowl, or preferably a container with tight fitting lid, reem a jumbo lemon of all its juice & remove the pits. I like pulp but strain it out if you like. However, squish the pulp to extract more juice. Add honey and stir until honey is completely dissolved. 3 I left off the olive oil amount because you need about a 2:1 ratio to the amount of juice. Blend oil as you incorporate it into the lemon. Taste as you go along until you get a balanced flavor. Grate ginger into mixture and stir to blend. 4 Add carrots into lemon mixture and stir to combine. Cover and refrigerate for a few hours. Every once in awhile stir, or shake, the carrot salad. Take out at least a half-hour prior to serving and stir. 1 Wash, peel, grate carrots and put into a temporary bowl until the wet ingredients are ready. Add as many raisins as you like. 1 Wash, peel, grate carrots and put into a temporary bowl until the wet ingredients are ready. Add as many raisins as you like. 2 In a medium bowl, or preferably a container with tight fitting lid, reem a jumbo lemon of all its juice & remove the pits. I like pulp but strain it out if you like. However, squish the pulp to extract more juice. Add honey and stir until honey is completely dissolved. 2 In a medium bowl, or preferably a container with tight fitting lid, reem a jumbo lemon of all its juice & remove the pits. I like pulp but strain it out if you like. However, squish the pulp to extract more juice. Add honey and stir until honey is completely dissolved. 3 I left off the olive oil amount because you need about a 2:1 ratio to the amount of juice. Blend oil as you incorporate it into the lemon. Taste as you go along until you get a balanced flavor. Grate ginger into mixture and stir to blend. 3 I left off the olive oil amount because you need about a 2:1 ratio to the amount of juice. Blend oil as you incorporate it into the lemon. Taste as you go along until you get a balanced flavor. Grate ginger into mixture and stir to blend. 4 Add carrots into lemon mixture and stir to combine. Cover and refrigerate for a few hours. Every once in awhile stir, or shake, the carrot salad. Take out at least a half-hour prior to serving and stir. 4 Add carrots into lemon mixture and stir to combine. Cover and refrigerate for a few hours. Every once in awhile stir, or shake, the carrot salad. Take out at least a half-hour prior to serving and stir. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French Toast Roll Ups Cream of mushroom Spicy chicken Jeff and Nessie's Caramelized Hotdog Slices Smoked Beef Brisket Chocolate Pudding Pizza French Toast Roll Ups Cream of mushroom Spicy chicken Jeff and Nessie's Caramelized Hotdog Slices Smoked Beef Brisket Chocolate Pudding Pizza spicy shrimp and grits Ranch burgers 4 ingredient smoothie Colorful & Juicy Coleslaw Waffles Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza Magic spaghetti sauce Beijinho - Brazilian Dessert Cheddar And Bacon Chowder Chocolate Pudding Pizza spicy shrimp and grits Ranch burgers 4 ingredient smoothie Colorful & Juicy Coleslaw Waffles Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza Magic spaghetti sauce Beijinho - Brazilian Dessert Cheddar And Bacon Chowder Chocolate Pudding Pizza