What’s in Season: Carrots

Goodbye orange – hello purple, yellow, white, and red! If you haven’t noticed, multi-colored carrots have been taking over farmers’ markets and even regular grocery stores.

While they may seem like a novelty, scientists have been exploring their antioxidant-rich pigments, which may offer some health benefits.

I used a mixture of orange and yellow carrots in this colorful salad. Feel free to just use any colors you prefer or have on hand. Let the salad sit for at least 15 to 20 minutes to let the flavors meld before serving.

Carrot, Date, and Walnut Slaw

1 pound carrots, shredded (about 5 cups)
½ cup chopped pitted dates
½ cup toasted chopped walnuts
¼ cup chopped scallions
¼ cup extra-virgin olive oil
2-3 tablespoons sherry vinegar
2 tablespoons whole grain mustard
2 teaspoons sugar
1 teaspoon kosher salt
Freshly ground black pepper

Yield: 6 to 8 servings

1. In a medium bowl, toss together the carrots, dates, walnuts, and scallions.

2. In a small bowl, whisk together the remaining ingredients till emulsified. Add enough of the dressing to the carrot mixture to lightly coat. Gently toss. Season with pepper to taste.

 

Photo Credit: Larry Korb/Shutterstock.com


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