Two Shredded Salads for Spring Locavores
In northern parts of the country, vegetable gardens are still emerging from winter, and in warmer parts of North America, it’s still a couple months before many warm-season crops begin to produce. So what's a locavore to do?
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Root vegetables are harvested in the fall during the previous year’s growing season. They can also be dug from the ground in spring. Crunchy and bright and raw, shreddedsalads provide a flavorful surprise and a much-needed counterpoint to smooth late winter and early spring dishes like braises, soups, and stews. After peeling, toss your veggies in the food processor for a speedy salad.
North African Carrot Salad
As farmers, we eat a lot of carrots straight from the field. Besides that, shredded is our favorite way to go. After peeling, toss your veggies in the food processor for an extra speedy salad.
Mary Brower owns Bluestem Farm, an organic community farm in northern Michigan. Learn more at www.bluestemfarm.net.
- 1 pound of carrots
- 3/4 teaspoon sea salt
- 1/2 cup golden raisins
- 1/3 cup pumpkin seeds
- 2 tablespoons whole cumin seeds
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 1/2 bunch fresh cilantro leaves
- Grate the carrots into a bowl and then salt them right away. The salt helps them to relax and makes the finished salad juicier. Toast the pumpkin seeds, cumin seeds, and golden raisins on a heavy pan over a low flame until the cumin smells fragrant and the raisins puff up a little. Chop the cilantro and toss it with the shredded carrots, toasted raisins and seeds, and oil and lemon juice.
- Calories 173
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 205 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g