Grated Carrot and Mint Salad with Honey Lemon Vinaigrette
- 1 pound grated carrots, or 1-1/3 pounds carrots, peeled and grated
- 1/4 cup chopped fresh mint
- 2 tablespoons currants
- 1 teaspoon lemon zest, from one lemon
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 1-1/2 tablespoons vegetable oil
- 1-1/2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Carrots (1 pound)
- Currants (2 tablespoons)
- Lemon, zest (1 teaspoon)
- Mint, fresh (1/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Honey (2 teaspoons)
- Olive oil, extra virgin (1 1/2 tablespoons)
- Salt (1/4 teaspoon)
- Vegetable oil (1 1/2 tablespoons)
- Drinks
- Lemon juice, freshly squeezed (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
34.3Rating
1-100
1-100
30Tweets
5Facebook
Shares
Shares
1StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published February 15, 2012 (11 months ago).
59 people saved this recipe.
