Carrots always remind me of my childhood. My mom used to read me the story of The Tale of Peter Rabbit and there was something so beautiful about the Beatrix Potter artwork where Peter was sitting very comfortably in his blue jacket while eating a carrot. It is an image that I think about almost every time I eat carrots. I love this recipe because its entire focus is on this beautiful vegetable, but because it is shaved into such long strips it almost has the consistency of pasta. A great side for any meal, and a great dish to bring to any spring celebration.  

Active Time: 15 minutes

Total Time: 15 minutes

Servings: 4-6 people

Ingredients:

• 3 pounds of carrots, shaved

• ½ cup of olive oil

• ¼ cup of fresh squeezed lemon juice

• 2 tablespoons of cilantro, chopped

• 1 tablespoon of honey

• ½ teaspoon of salt

• ⅛ teaspoon of pepper 

• ¼ cup of crushed candied pecans (optional)
  

Directions:

1. Using a vegetable peeler, shave all the carrots and place in a large bowl.

2. Mix cilantro into the bowl with carrots. 

3. In a separate smaller bowl, mix together olive oil,  lemon juice, honey, salt, and pepper to make the dressing.

4. Pour dressing over the carrot salad and toss.

5. Top with crushed pecans and enjoy!

Enjoy!

Elizabeth