Carrot Ribbon Salad (gluten free, vegan, ACD)

The last couple weeks have been a bit hectic, and I haven't had time to blog. Now I'm back in Wisconsin for a long weekend to visit my grandparents and attend a friend's wedding, and am finding myself with a few free moments at my parents' house, so back to the blog, finally!  

Last night my dad grilled chicken breasts, seasoned with his homemade seasoning mix (he will be selling it soon! so good!). My mom and I threw together a couple delicious vegetable dishes. We made delicious broccoli rabe, sauteed with a lot of garlic, minced anchovies, olive oil and a little butter.  Craving something raw and orange, I also made a quick and delicious carrot salad. My mom loves making carrot ribbons, using the vegetable peeler to peel away long strips of carrot. Usually she sautes them, but I used them raw in this quick and easy salad.  It was crunchy and bright, and was a lot like eating pasta, because you could wind it up on your fork like tagliatelle.  Except it wasn't pasta, it was carrots!

We ate on the porch and enjoyed the warm late spring evening. It was perfect.  That's all for now. I have to eat breakfast, get ready, and go over to visit my grandma. I'm going to play with her new baby pug and then my dad and I are driving her weekly hairdresser appointment.  Then we're going to buy plants for the backyard.

Ciao!

 

Carrot Ribbon Salad

I'm not including measurements here; you can make however much you want and adjust the quantities to your liking. Follow your tastes and intuition. Just don't go crazy with the coriander and mustard - start with a small amount, and add to taste.

carrots
fresh dill w
eed
ground coriander
ground dry mustard
umeboshi plum vinegar (or lemon juice, or vitamin C crystals dissolved in water) 
olive oil 

Peel the carrots.  Then, using the vegetable peeler, keep peeling away at the carrot to create long, thin ribbons. Peel around the carrot until you just can't peel anymore, and save the leftover core of the carrot for snacking or to use in soups later on.  Once you have peeled all the carrots you want, place in a bowl.  Whisk together a glug of olive and some umeboshi plum vinegar in a small bowl, and whisk in some ground coriander and mustard.  Pour over the carrots, then toss to coat, adjusting seasoning as necessary, and sprinkling with fresh minced dill. Let sit 5-10 minutes for vinegar to soften the carrots, then serve.