This Karottensalat (German Carrot Salad) Is the Fresh, Crunchy Side That Goes with Just About Everything
As summer comes to a close, I find myself in the garden collecting carrots.
As I pull them from the ground, I am still in awe of how beautiful they are!
Right there, I'll hose one off and nibble while pulling more.
Making carrot cake for the bake stand has been a big hit!
This week I'm roasting carrots and veggies.
(Another article & recipe later) I find myself engrossed in ideas as to what to do next.
The marvelous thing about growing our own veggies is how crisp they are and how long they keep! Last year we had carrots until spring in bags in the fridge.
The carrot top is fantastic to eat with a salad or cook with mixed greens.
They are rich in vitamins A, C, and K, packed with potassium, calcium, and iron, high in fiber for good digestion, and filled with antioxidants. They are wonderful to use as a garnish, so don't throw them away!
As I was looking for more ways to incorporate carrots, I came across this article below, and wow, this salad is delish!
Karottensalat
This simple German carrot salad, known as Karottensalat, pairs grated carrots with a tangy-sweet dressing made with cider vinegar, lemon juice and a touch of sugar. A couple of hours in the refrigerator gives the carrots time to soak up the bright flavors.
By
Reviewed by Dietitian
Reviewed by DietitianEmily Lachtrupp, M.S., RD
Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.
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Active Time:
10 mins
Total Time:
2 hrs 10 mins
Servings:
4
Nutrition Profile:
Sesame-Free Low-Carb Weight Loss Diabetes-Friendly Nut-Free Dairy-Free Low-Sodium Low-Fat Soy-Free High-Fiber Heart-Healthy Healthy Cholesterol Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
Jump to Nutrition Facts
Whisk the dressing together, toss it with grated carrots and let the refrigerator do the rest.
Cider vinegar and lemon juice balance the sweetness of the carrots, with a touch of sugar.
Serve it alongside schnitzel, sausages or roasted chicken for an easy, refreshing side.
Ingredients
1/2x 1x 2x
Original recipe (1X) yields 4 servings
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1½ teaspoons lemon juice
½ teaspoon granulated sugar
¼ teaspoon salt
¼ teaspoon ground pepper
1 pound carrots, peeled and grated
Directions
Whisk 2 tablespoons vinegar, 1 tablespoon oil, 1½ teaspoons lemon juice, ½ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add grated carrots; toss well to combine.
Cover and refrigerate for at least 2 hours. Serve chilled or let stand at room temperature for 15 minutes before serving.
