Carrot Salad with Mint

Preparation info
  • Makes about 1¾ cups , enough for


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About


  • 12 medium carrots
  • Salt
  • cups Mint Vinaigrette


Peel the carrots and cut into julienne strips or thin slices on a mandoline or by hand (about 4 cups). Heat a large pot of water to boiling. Lightly salt the water, add the carrots, and boil until crisp-tender, 1 to 2 minutes. Drain and refresh in ice water. Drain again and pat dry with a towel. Transfer to a large mixing bowl, add the vinaigrette, and toss to coat.

The vinaigrette is a