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4. Recipe of the Week Carrot Salad with Parsley and Mint

This is a very simple carrot salad recipe from Deborah Madison’s seminal veggie cookbook “Vegetarian Cooking for Everyone”.  This serves 4-6.  I make a batch of this and keep it in the fridge for 2-3 days for lunches.

Ingredients:

• 450g carrots
• 1 tbsp white wine vinegar or fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp finely chopped parsley
• 2 tsp finely chopped mint leave
• Salt and pepper

Directions:

Peel and grate the carrots in to a large bowl.  Mix the vinegar with ¼ teaspoon of salt, then whisk in the oil.  Toss with the carrots, parsley and mint.  Season with pepper to taste.  Serve right away or cover and chill for 1 hour.