Carrot Salad

I am a culinary genius. Please do not thank me now, I have a recipe to post. After teaching my raw food class last night, I knew I had to start expanding my knowledge of raw food AND my repertoire of meals.. Suffice it to say I have dug out my cookbooks, raw and vegetarian and I am on a mission, to see what is out there in the raw food world and how easy I can make these dishes...not just for me, but for my adoring fans. *Was thee adoring fans a bit too much?*

I love carrots, and I have always preferred them raw. And I have made the traditional carrot salad that is laden with mayonnaise, and that is all fine and dandy, but move over mayo, here comes a salad that even Bugs would envy.

4 large carrots, shredded (mine were smaller, so I used 5)
3 scallions, minced (I used red onion)
Juice of 1 lemon
1t orange rind (didn't have, didn't use it)
1T extra virgin olive oil
3T fresh parsley, minced
1/4 t cayenne (I will cut it to 1/8 next time)
1/2 t cumin
Braggs/Soy sauce/ tamari to taste
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Combine all ingredients, toss well and let marinate for at least 1 hour before serving.

I made this and served over basmati rice my daughter had made for veggie sushi she made for her lunch, and oh my stars. This is a keeper and one I will be making for friends and family and definitely at my next raw food class.

I snagged this recipe from a book I got at a used book sale. Do not think you have to spend top money and expensive books. If you have the money and want to, then by all meas do so, but there are so many books out there and many of them have salad recipes. Pick one up for $.50 and see what is inside. This book is Dining in the Raw by Rita Romano