Citrusy Carrot Salad Recipe
Prep: 20 minutes
Chill: 8 hours
Makes: 4 servings
- 4 large carrots, grated
- 3 tbsps. Persian Lime Olive Oil
- 3 tbsps. Thai-Lemongrass Mint Balsamic
- 1 tsp. sugar
- 1 tsp. Dijon mustard
- ¼ tsp. pepper
- 2 tbsps. fresh parsley, finely chopped
Peel and grate carrots. In bowl whisk together olive oil, balsamic, sugar, mustard and pepper. Add carrots and parsley and toss to coat well.
Cover and refrigerate for up to 8 hours.
Toss well once more before serving.