Carrot and Apple Salad
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September 2, 2019
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Grated carrots and tart apples, tossed with a honey mustard dressing. You can optionally add some raisins and nuts, to make it suit your family's tastes.
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Image by: Thora Toft Prep time: 20 minutes Makes: 4 to 6 servings Difficulty: Easy
• Gluten free • Dairy free • Egg free • Grain free • Soy free • -
Use all organic ingredients, and ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free, including the vinegar and mustard.
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Ingredients:
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• 1 to 2 Carrots, grated (3 cups grated) • 1/4 cup Onions, finely diced • 1 stalk Celery, finely diced (1/4 cup diced) • 3 to 4 Celery leaves, chopped (1 to 2 tablespoons chopped) • 1 Apple, peeled, cored and chopped • 1/4 cup Raisins or dried cranberries (optional) • 1/4 cup Pecans or walnuts, broken into small chunks (optional) • 3 tablespoons Olive or avocado oil, extra virgin • 3 tablespoons Apple cider or white wine vinegar (gluten free) • 1 teaspoon Homemade Yellow Mustard or Homemade Dijon Mustard (gluten free) • 1 Lime, juice of (1 to 2 tablespoons) • 1 tablespoon Honey or maple syrup • 1 teaspoon Sea salt, or to taste • 1 teaspoon Fresh ground black pepper, or to taste
Directions:
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- Don't cut up the apple until right before it is added, so it doesn't turn brown. It is the last item added.
- Grate carrots with a grater. Alternatively, you can cut them into very fine julienne slices. Chop onions, celery and celery leaves. Combine in a large bowl to mix. Add raisins and nuts, if using, and toss into salad.
- Juice the lime. In a small bowl, combine oil, vinegar, mustard, honey, lime juice, salt and pepper and blend.
- Pour dressing over salad and toss to coat well. Peel, core and chop up the apple, and immediately add the apple to the salad and toss to coat with dressing.
- This salad will keep in the fridge for 2 to 3 days, in a sealed container.
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Serve and enjoy!
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