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golden carrot salad goes with everything

August 22, 2011

Growing up, fresh beans, leek, beets and carrots were never further than a few steps out the back door. And one of my most enduring memories is grabbing lacy carrot greens and plucking slender orange roots out of the ground. Most often, I didn’t even bother to go inside and rinse them, preferring to rub the most egregious clumps of dirt off on the grass. Then, as now, I preferred my carrots raw. Lucky for me, a summer staple at the dinner table was mom’s Danish carrot salad. I seem to remember liking it so much, it was on the table each and every night (though that could have easily been because I was a notoriously picky eater and prone to wanting the same thing to eat meal after meal after meal).

Like many of her recipes, it’s insanely adaptable to whatever you have in the pantry at the time. Don’t have currants? Swap in raisins or craisins. Don’t like sunflower seeds? Pumpkin seeds or slivered almonds are also amazing. Today’s golden and purple carrots were part of a rainbow assortment from last week’s farmers market haul, and work every bit as well as the traditional orange variety.

Grete’s Carrot Salad

6 medium carrots, grated

2 tsp fresh squeezed lemon juice

1 scant tsp sugar (adjust up or down according to the sweetness of the carrots)

2+ tbsp raw sunflower seeds

2+ tbsp currants

Combine the grated carrots, lemon juice and a bit of sugar in a bowl and toss. Let it sit for 10 – 15 minutes for the flavors to combine, then taste and adjust sugar if the flavor is too lemony. Toss in at least 2 tbsp each raw sunflower seeds and currants; toss & serve.

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