deweyfood

Carrot Apple Salad

I am so sad that I didn’t take a photo of this.  It’s probably the most attractive thing I’ve eaten in weeks.  The camera I had been using for the last few posts was on loan from my father, though, and I gave it back a couple weeks ago. This salad has more going for it then just looks, though.  It’s easy (especially if you use a food processor to grate the carrots and the apples), healthy, delightfully fresh tasting, and very cheap.

I’m listing two versions because I want you to make the second one, but I’m afraid that you won’t because you don’t have the ingredients in your house and you aren’t convinced yet of how delicious it is.   So, make the first one, be wowed, and then go buy orange blossom water (at any middle eastern store, or a well-stocked super market) and fresh mint.  You won’t be disappointed.

Pantry version
3-5 big carrots, peeled and grated
1-2 apples, grated
generous squeeze of lemon juice
¼-1/2 cup raisins

Extra delicious version
3-5 big carrots, peeled and grated
1-2 apples, grated
generous squeeze of lemon juice
1-2 teaspoons orange blossom water
a small handful of mint, chopped (about 3 tablespoons)
a squeeze of agave or honey (about 1 tablespoons)
salt and pepper, to taste
¼-1/2 cup raisins, currants, or dried cranberries

No instructions, really. Just mix together in a pretty bowl, adjusting seasoning to taste, and serve immediately.  Leftovers keep well, although the apple will get a bit brown and release some juices.  My mother actually prefers it that way, but it’s not quite as pretty looking.

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