Rainbow Carrot Salad from The Crepes of Wrath
  • Servings: 6
  • Preparation Time: 10 minutes
  • 5-6 carrots, peeled and thinly sliced
  • 4-5 stalks spring garlic or large scallions, thinly sliced
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • ¼ teaspoon kosher salt, plus more to taste
  • freshly ground black pepper, to taste
  • zest of ½ a lemon
  1. Thinly slice your carrots and your spring garlic or scallions.
  2. Toss them together in a bowl, then in a smaller bowl, whisk together your red wine vinegar, sugar, salt, pepper, and lemon zest.
  3. Pour the mixture over the vegetables and toss to combine.
  4. Allow to sit in the refrigerator, covered or preferably, in an airtight container, for about an hour.
  5. Serve chilled or at room temperature, alone, with a protein, or on top of salad greens.
  6. This will keep well, and just start to taste better and better, for up to one week.
Found this recipe to use the rainbow carrots I bought. It just looked so bright and pretty. It was!!