Our Just Plain Rosanna columnist shared a special recipe with us today. And, man, this is good. We made it over the weekend.  Rosanna's advice is spot on: let the salad chill overnight to really let the flavors meld. I tried some right after it was made and I tried some today. It was much better today. Rosanna said it kind of is like a Cole slaw and I'll agree with that assessment, except much more "carrot-y", if you like carrots, then this is for you!
Rosanna's early spring creamy carrot salad
Early-Spring Creamy Carrot Salad
(kinda-like coleslaw, but it gives us something to do with all those carrots that mature at once!)
Toss together in a large bowl:
Rosanna's Early Spring Creamy Carrot Salad
Ingredients
- 4 medium carrots shredded (or super-small carrots that you thinned from the garden!)
- ¼ cup chopped celery
- 1 Tablespoon minced onion
- 1 Tablespoon mayonnaise
- 2 Tablespoon sugar
- 2 Tablespoon vinegar
- ¼ teaspoon salt
Instructions
- Toss veggies altogether in a large bowl. Blend dressing ingredients in a separate bowl. Pour dressing over veggies, chill before serving (preferrably for 12 hours to allow flavors to blend)
Tried this recipe?Let us know how it was!
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