Savoury Carrot Salad
This recipe comes from Dane and Brittany, and is a souvenir of their trip with Robert and Krisalyn aboard Lagu!
4 carrots, washed, peeled and shredded
1/3 cup of chopped toasted nuts
1 tbsp chopped fresh oregano (or more to taste)
1 tbsp of extra virgin olive oil
1/2 tbsp of Apple Cider Vinegar
1/2 tbsp lemon juice
1/2 tsp Dijon style mustard
1 fresh garlic clove, minced
Pinch of salt and freshly ground pepper
In a bowl, put the shredded carrots, toasted nuts, and fresh oregano. Lightly toss together.
Combine the rest of the ingredients in a measuring cup and whisk well. Pour over the other ingredients and toss until carrots are coated.
Taste and adjust as needed.
Serve right away, or chill.