I was inspired to make this carrot salad after reading Karen Le Billon’s excellent book, French Kids Eat Everything, (review coming soon!), and it was a huge hit. Well, it was with one of my kids, at least. Irini honestly ate nearly half of the dish by herself. Stephen took one look at it and refused flat out to even try it – maybe I should retitle the post “Purple & Orange Carrot Salad That MOST Kids Love!!”
This salad is so easy to prepare, it literally takes minutes. I used purple carrots since we were given some in our showbags at the Royal Show, but you could substitute raw beetroot, or just use all orange carrots. I also sprinkled some toasted hazelnuts on the adult servings, and this made it even more delicious.
Purple & Orange Carrot Salad
3 tablespoons olive oil
1 tablespoons white wine vinegar
1 heaped teaspoon honey wholegrain mustard
1 teaspoon honey
good pinch of sea salt
2 large purple carrots
6 large carrots
- In a medium bowl, whisk together all ingredients except carrots.
- Finely grate (shred) carrots into bowl with dressing and toss gently to combine.