The Irish climate can make it difficult for chefs to find fresh produce at certain times of the year, but carrots are widely available and store well throughout the winter. One of the hallmarks of Irish cooking is making the most of simple, staple ingredients and transforming them into tasty dishes with exciting flavors. This grated carrot salad is a perfect example of Irish innovation in the kitchen and arrived in the US with immigrants. Different variations often include raisins.
Recipe Servings: 8
Prep Time
15 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
Total Time
3 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs carrots, grated
- 6 green onions, chopped
- 3 Tbsp minced parsley
- 3 Tbsp white wine vinegar
- 1 Tbsp grated lemon peel
- 2 tsp Dijon mustard
- ½ cup olive oil
- Salt, to taste
- Ground black pepper, to taste
- 8 cabbage leaves, for serving (optional)
Directions
- Mix carrots, green onions, and parsley in a bowl.
- In a second bowl, combine vinegar, lemon peel, Dijon, and olive oil. Add salt and pepper to taste.
- Pour the dressing over the carrot mixture and toss well to combine. Cover and refrigerate at least 2 hours.
- Let salad stand at room temperature least 1 hour before serving.
- If the cabbage leaves are being used, spoon salad onto leaves and serve. Otherwise, serve salad in small bowls at room temperature.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.