Come home from a few weeks away and you’re stuck with the age old dilemma: What do I eat?
Fortunately I recently returned home to a 10 pound bag of carrots in my refrigerator, the result of an, ”Of course I want to split twenty pounds of carrots from your CSA!” conversation with a friend. (Just think of the carrot cardamom marmalade I am thinking of making.) Said friend made a carrot delivery while I was out of town and hence the creation of a winter salad that’s both sweet and gingery and colorful enough to brighten a gray day.
Winter Carrot and Ginger Salad with Almonds
4 carrots, shredded
1/2 cup raw almonds, chopped
1/4 cup currants
2 teaspoons minced ginger
1/2 teaspoon apple cider vinegar
1/2 teaspoon vinegar
1/2 teaspoon pepper
1/2 teaspoon sea salt
juice of 1/2 an orange
In a small bowl, combine dressing ingredients and set aside. In a large bowl combine all salad ingredients. Add dressing and mix until until well blended. Eat.
NEXT: Vegetarian Chickpea Kale Potato Burgers
Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?