The other day I was determined to make something from the refrigerator, even though I was low on food. I wanted something light and easy, and I didn’t want to go to the store.
I was just about to give up when it hit me: carrot salad. I had never tried making one before, so I decided to experiment. Using only ingredients on hand, I came up with this pretty awesome little salad. It surprised me in how satisfying and energizing it was. All and all, a pretty tasty lunch.
Here’s the recipe:
1 large carrot
2 Tbs creme fraiche (you could also use sour cream)
2 Tbs chopped parsley
2 Tbs. pine nuts
1/3 c dried cranberries (or raisins)
1/2 tsp cumin
Pinch of salt
Cut the end off the carrot. With a vegetable peeler, peel the carrot. (I set aside the end and skin for vegetable broth.) Then shave the carrot into thin bite-sized pieces.
Transfer the carrots to a bowl. Add the cranberries, pine nuts, and chopped parsley. Mix together with the creme fraiche, cumin, and a pinch of salt. Enjoy!