Crunchy Carrot Salad Recipe
Crunchy carrot salad is a crispy and fresh vegetable salad. Herbed with rosemary, thyme and marjoram, the crunchy carrot recipe is prepared with added zucchini, pimientos and celery. Flavored with lemon juice, it is chilled and tossed to serve.
Ingredients
| 5 medium size carrots, peeled and cut into matchstick strips | ||
| 2 1/2 teaspoons olive or vegetable oil | ||
| 1/4 teaspoon each dried marjoram and thyme, crumbled | ||
| Dried rosemary | 1/8 Teaspoon, crumbled | |
| Pinch black nenner | ||
| 1/2 small zucchini, cut into matchstick strips | ||
| 1/2 small stalk celery, cut into matchstick strips | ||
| 1 small canned pimiento, cut into matchstick strips | ||
| Lemon juice | 1 1/2 Teaspoon | |
Directions
In a small saucepan with just enough boiling unsalted water to cover, cook the carrots for 2 to 3 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
In a medium size bowl, combine the olive oil, marjoram, thyme, rosemary, and pepper.
Add the carrots, zucchini, celery, and pimiento and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
In a medium size bowl, combine the olive oil, marjoram, thyme, rosemary, and pepper.
Add the carrots, zucchini, celery, and pimiento and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Chef
