As one of the first vegetables of spring, it's no surprise that carrots make a delightful appearance on the table during an Ostara Dísablót feast. This brightly flavored salad hearalds in the sunshine.
Ingredients
- 1 pound fresh carrots, peeled
- 1/2 cup chopped pecans
- 1/3 cup rice vinegar
- 1/4 cup maple syrup
- 1/4 cup minced fresh parsley
- 2 tablespoons white vinegar
- Zest and juice of 2 small navel oranges
- Zest and juice of 1 medium lime
- 1/4 teaspoon ground coriander
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon white pepper
- 1/8 teaspoon chili powder
- Dash cayenne pepper
- Salt, to taste
Directions
- Use a vegetable peeler or mandolin to cut carrots into ribbons. Place in a large bowl; add almonds.
- In a small bowl, combine remaining ingredients. Pour dressing over carrots and almonds; toss to coat. Serve immediately or cover and refrigerate at least 2 hours.
