Try this incredibly simple recipe and be prepared to have this be a staple in your recipe book! Carrots in their best form! I find it easier to keep the stems on when shredding because you have something to hold on to and (fingers crossed) won’t have any accidents! I can tell you from experience, it is NOT fun. Back in the day my mom would make me wear these thick rubber gloves whenever I’d use the shredder but now I just find it easier to keep the stem part on. But if you’d like, go ahead and use gloves to keep your hands from staining orange!I will be honest, my mom is soooo much better at shredding carrots into these ultra long, fine threads, but that takes time, and if you don’t have the time, this roughly shredded, short version will do!
I’ve also been curious to try this on a spiralizer and I’m thinking that would really be a hit. Either way you just need the carrot shreds to be thin enough to absorb the vinegar and oil.
Simple, savory carrot salad that will become a staple in your cookbook!
- 8-10 large carrots *peeled and shredded
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp black pepper
- 1/4 cup vinegar
- 1/3 cup oil * olive/vegetable
- 1 medium onion *diced
Shred the carrots into a large bowl. Stir in the salt, sugar, black pepper, and vinegar. The carrots should begin releasing juice (aka: the good stuff).
Fry the onion in the oil until the onion is golden brown. Strain the oil from the onion into a different bowl and then pour the oil into the carrot mixture. Or you can pour the oil and onion without straining. Serve immediately or store in the fridge for up to 4 days. Enjoy!