{"id":2789,"date":"2022-10-26T14:54:30","date_gmt":"2022-10-26T18:54:30","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2789"},"modified":"2022-10-26T10:57:44","modified_gmt":"2022-10-26T14:57:44","slug":"grate-fresh-carrots-to-make-an-easily-variable-and-appealing-salad-in-autumn-and-every-season","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2789","title":{"rendered":"Grate Fresh Carrots To Make An Easily Variable And Appealing Salad In Autumn And Every Season"},"content":{"rendered":"
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Grated carrot salad with orange\/cumin dressing<\/span>
Oval bowl by Sunshine Cobb<\/a><\/span><\/figcaption><\/figure>\n<\/div>\n
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I don\u2019t usually make carrot salad when so many late summer\/fall vegetables are still at their peak. It is more a middle of the winter, not a green in sight situation that prompts me to get grating carrots. But when life gives you carrots<\/a>\u2026. I\u2019ll explain. We recently visited friends in mid-coast Maine who have created a huge, lush and productive vegetable garden out of their back lawn – impressive in so many ways. Not only are they growing a wide variety of vegetables themselves with their young children underfoot in the shorter Maine summer but have kept out groundhogs and other critters and had started harvesting veggies in July! We had a good catchup and coffee on their lovely deck admiring the garden and when we left, Demetri gifted us a bag of beautiful, fresh carrots.<\/span><\/p>\n

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Gifted garden carrots<\/span>
Oval bowl by Sunshine Cobb<\/a><\/span><\/figcaption><\/figure>\n<\/div>\n
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A section of Caroline and Demetri’s garden<\/span><\/figcaption><\/figure>\n<\/div>\n
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Beautifully hung garden tools on their garage<\/span><\/figcaption><\/figure>\n

Carrots, celery and cabbage are my backup vegetables. They are always available, keep for a long time in the fridge and so versatile for making salads, soups and stir fries. Our gifted carrots were plump and sweet, perfect for eating out of hand or for salad. I grated them along with some fresh ginger for emphasis, added a finely chopped apple and nuts for crunch, parsley (cilantro or mint also delicious) for green, cumin and coriander for depth, lemon juice for acidity, dates and\u00a0 orange juice for sweetness and finished up with olive oil to bind it all together. The result was fresh, crisp, lively and satisfying, a carrot salad I will be happy to serve and eat in any season. Bonus – Perfect color and sweetness for Halloween and Thanksgiving!<\/span><\/p>\n<\/div>\n

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Carrot salad with dates and apples<\/span>
Red clay bowl by Sunshine Cobb<\/a><\/span><\/figcaption><\/figure>\n<\/div>\n
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ALL SEASON CARROT SALAD<\/span><\/p>\n<\/div>\n

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Place in a salad bowl:<\/span><\/p>\n<\/div>\n

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