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| An amazing salad with carrots, mint, cilantro, green onion, lime, and jalapeno! |
My definition of salad has changed a lot in the time I've been focused on low-glycemic cooking and sharing the recipes on this blog. Although I still love classics like Perfect Taco Salad or Greek Salad, nowdays I've greatly expanded my mental list of salad possibilities. A few years ago I tried Carrot and Parsley Salad, and then Carrot, Parsley, and Garbanzo Salad, and that opened my mind to the idea of carrots as a main ingredient in salad. When I spotted this shredded carrot salad from Joanne Weir in Fine Cooking Magazine, it sounded like another interesting salad combination with carrots. I ramped it up a bit, adding mint, and green onions, using more herbs, and using green Tabasco sauce in the dressing to get the jalapeno flavor throughout the salad. I love this new take on carrot salad; and when my brother Rand was visiting Utah recently, he also pronounced it a keeper.
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