Old-Fashioned Carrot Salad
Tangy, sweet, and perfectly tasty, this Carrot Salad is the perfect side to anything from the grill and makes a great topping for sandwiches!
Servings: 6
Ingredients
- 2 pounds (908g) carrots peeled and grated
- 3 tablespoons (45ml) neutral oil vegetable, canola, avocado, etc.
- 1 small onion finely diced
- 1/3 cup (80ml) white vinegar
- 1/2 cup (120ml) water
- 2 tablespoons (26g) granulated sugar plus more to taste
- 1 teaspoon fine sea salt
- 1 pinch white pepper
- 2 tablespoons chives or parsley for garnish
Instructions
- Shred the carrots with a box grater larger holes side or use a food processor. Place the carrots into a baking dish.
- Heat a small saucepan to medium with the oil and add the onion and a pinch of salt. Cook the onion until soft (about 5 minutes).
- Add the sugar, vinegar, water, salt, and pepper to the saucepan and cook over medium heat until the sugar dissolves and the brine is hot.
- Pour the brine over the carrots, making sure to mix well to evenly coat. Cover and refrigerate for at least 2 hours, mixing at the halfway point, but preferably overnight so that the flavors come together.
- Garnish with chives or parsley.
Notes
- Flavor. The key to getting the flavor right is to let it sit for at least 2 hours but preferably overnight.
- Apples or raisins. If adding either of these ingredients, I recommend cutting back on the sugar.
- Mix it with mayo. Often this salad is mixed with a bit of mayo before serving. If doing so, drain about half the brining liquid beforehand.
- Leftovers. Carrot salad can be saved for up to 5 days and taste even better after a few days.
Nutrition
Calories: 147kcal | Carbohydrates: 20.9g | Protein: 1.4g | Fat: 7g | Saturated Fat: 1g | Sodium: 494mg | Fiber: 4.1g | Sugar: 12.6g | Calcium: 54mg | Iron: 1mg
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