Carrot Salad

1. 1

   Wash, peel, grate carrots and put into a temporary bowl until the wet ingredients are ready.

2. 2

   Add as many raisins as you like.

3. 3

   In a medium bowl, or preferably a container with tight fitting lid, reem a jumbo lemon of all its juice & remove the pits.

4. 4

   I like pulp but strain it out if you like.

5. 5

   However, squish the pulp to extract more juice.

6. 6

   Add honey and stir until honey is completely dissolved.

7. 7

   I left off the olive oil amount because you need about a 2:1 ratio to the amount of juice.

8. 8

   Blend oil as you incorporate it into the lemon.

9. 9

   Taste as you go along until you get a balanced flavor.

10. 10

    Grate ginger into mixture and stir to blend.

11. 11

    Add carrots into lemon mixture and stir to combine.

12. 12

    Cover and refrigerate for a few hours.

13. 13

    Every once in awhile stir, or shake, the carrot salad.

14. 14

    Take out at least a half-hour prior to serving and stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.