Wednesday, April 8, 2009

Carrot-Yogurt Salad

Straight out of The New Moosewood Cookbook:

Carrot-Yogurt Salad

1 lb. carrots, peeled and coarsley grated
2 medium-sized tart apples, grated
1-2 Tbs. lemon juice
1-2 Tbs. honey
Pinch of celery seed (I omitted this)
salt and pepper to taste
1 cup firm yogurt

Optional additions:
1 Tbs. poppy seeds or toasted sesame seeds (sesame seeds: check)
1/4 cup minced almonds or cashews, lightly toasted (almonds: check)
1/2 cup very finely minced celery (check)
a handful of raisins or currants (raisins: check)
1/4 cup unsweetened coconut (check)
1/2 to 1 cup finely chopped pineapple (no go)

Combine all ingredients and mix well. Chill.

This recipe definitely makes you appreciate the delight of the food processor grating option. Hallelujah. I love this for breakfast or snack. And with the optional additions, it's a little more interesting than my old standard carrots-yogurt-raisins-pineapple salad. Crunchy, nutty, good.

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