Sometimes you just need a fresh vegetable accompaniment to a meal, and the refrigerator is either empty or pathetically filled with rotting, shriveled produce (yes, even my fridge can look like that!). Usually, all that’s left standing at that point are the carrots.
That’s exactly what happened last week, so I decided to whip up a carrot salad that I will now make even when I do have a fully stocked fridge loaded with veggies. It’s quick, easy, savory, and nutritious (provided there is any nutrition left in old carrots).
Maria’s Quick Carrot Salad
- 6–8 large carrots
- 1/3 cup slivered almonds
- ¼ cup feta cheese
- 1 Tablespoon vinegar
- 3 Tablespoons olive oil
- Chopped fresh herbs (such as parsley, basil, mint, or cilantro)
- Salt and pepper to taste
- Wash and peel the carrots; shred them into a bowl.
- Toast the slivered almonds in a pan on the stove or in a toaster oven.
- Crumble the feta cheese over the carrots, add the almonds
- Mix the vinegar and olive oil, and pour over the carrot mixture.
- Add whatever fresh herbs you have or prefer. But if it’s the dead of winter and all the herbs are nestled under the snow, just leave them out.
- Add salt and fresh ground pepper to taste.
- Toss and enjoy!
I can’t guarantee that your kids will love it, but sometimes something is so good I don’t even care if my kids won’t try it…that’s all the more for me!