#carrots

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What’s our favorite way to eat carrots, @foodandwine? Glad you asked! This simple carrot-and-cabbage salad, a nod to @Logansfewd’s viral cucumber salad, is high on the list. It’s tossed in a light vinaigrette made with lemon, honey and Dijon mustard, allowing the natural sweetness of the carrots and the crunch of the cabbage to shine. Enjoy it as a side, pile it onto a burger or stuff it into tacos. Ingredients 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons thinly sliced fresh chives 1 tablespoon honey 1½ teaspoons Dijon mustard 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon ground pepper 5 cups loosely packed shredded green cabbage 1 large carrot, grated or shaved into ribbons (about 1 heaping cup) Directions Combine 2 tablespoons each lemon juice, oil and chives, 1 tablespoon honey, 1½ teaspoons mustard, 1 teaspoon garlic powder and ½ teaspoon each salt and pepper in a quart-size Mason jar. Cover tightly and shake until the dressing is smooth and emulsified, about 10 seconds.Add 4 cups cabbage to the jar; cover and shake until the cabbage has wilted slightly (to about two-thirds of its original volume).Add grated (or shaved) carrot and the remaining 1 cup cabbage; shake until well combined, about 30 seconds. For full recipe information, go to our profile then click the likeshop link. From there, click on the image that corresponds to this video. #fyp #carrots #cabbage #cabbagesalad #carrotsalad #springsalads

EatingWell

355,500 次观看 • 1 年前