Ensalada De Zanahoria – Carrot Salad
By Asado Argentina on Apr 1, 2008 in Salads
You can’t go wrong using carrot salad to accompany many different types of vegetarian fare. Today I’ll be using it as a side to a delicious tofu burger I’m making that will be topped with alfalfa sprouts, portabello mushrooms, and cherry-pecan soy mayo.
About one medium-size carrot per person. Only use firm unblemished organic carrots that have deep orange hues. Wash and peel carrots. Slice a little bit of the thin end off and a bit off the end where leaves sprout. Grate the carrots with a cheese grater. Season to taste with a little splash of lemon juice, salt, and pepper. Raisins or beets are great additions.
Post a Comment