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.