Just because summer has passed into fall, it doesn't mean that we can't still enjoy salads on the table. They just need to be a little more creative when not relying on the fresh taste of summer vegetables. The standard carrot salad put together with mayonnaise and raisins is a favorite around here. The boys never complained about eating their vegetables when it was on the table.
This recipe is a more grown-up version of carrot salad. The Dijon mustard gives it an assertive flavor that will be a surprise to some. The recipe is another favorite of ours from the Carry-out Cuisine Cookbook. It was from McMead's Restaurant in Miami.
I hope you'll give this slimmer version of carrot salad a try. It absolutely needs the two hours chilling time. In fact, overnight is even better.
Honey-glazed Carrot Salad from Carry-Out Cuisine
3 cups coarsely grated carrots
1/3 cup Dijon mustard
2 Tbsp honey
1/2 tsp ground ginger
Juice of 1/2 lemon
Salt and pepper to taste
Combine, chill thoroughly for at least two hours. Even longer is better.