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Shredded Carrot Salad

What To Do With Fresh Carrots!

Shredded carrot salad.

At the end of the day, the last thing you want to do is spend oodles of time in the kitchen creating a culinary masterpiece. You want food that is easy to prepare, good for you, and tastes so good that it calls your name for a second helping.

Yes, leave the masterpiece cooking for the weekend.

So what’s one thing you can do to make short order work of your kitchen experience on the weeknight?

Always keep a stock of basic fresh vegetables on hand, like onions, carrots and celery.

Known as mirepoix in French cuisine, this classic combination of vegetables are aromatics. This means they provide a flavor base for all kinds of dishes including soups, stews, and sauces.

With this trio, color and crunch for your green salad is only a chop away!

One of these vegetables is a standout on its own.

The carrot.

Carrots Are Very Versatile

Munch them raw. One cup of raw carrots serves up 113% of the recommended daily value of Vitamin A.

And, orange carrots are so yesterday. Breeders have developed carrots with a rainbow of colors. Think purple, yellow, red, and white. Ask your grocer if you don’t see them on your favorite store’s shelf.

Next to the potato, the carrot is one of the most versatile vegetables in the kitchen.

You can steam, sauté, grill, roast, stir-fry, boil, and stew.

My favorite way to eat carrots is plain-ole raw.

Try a Shredded Carrot Salad – No Cooking Needed!

Shred them, toss with toasted whole cumin and coriander, and a squeeze of fresh lemon juice, and add a drizzle of oil. It’s a colorful bowl of deliciousness!

Talk about easy. No heat, no mess. You only need a cutting board and a box grater.

Pair this beautiful salad with a pan-seared pork chop or a grilled chicken breast. You’ll have a meal to talk about around the water cooler the next morning at work.