Someone in my family (I forget exactly who to blame for these memories), was very fond of adding grated carrots to the bottom of their Jell-o molds for holiday dessert. Come to think of it, there were grated carrots and a can of fruit cocktail at the bottom of the red Jell-o mold dessert. Criminal. At least the Jell-o was red.
There are things better things to do with shredded carrots. Things that are less jiggly, and frankly, less rude. This carrot salad fits the bill. It’s hearty, sweet and spicy, salty and crunchy, durable enough to last a few days in the refrigerator, and just generally polite… not rude at all.
This recipe comes from Sara Forte’s brilliant salad-brain. You know Sprouted Kitchen? Beautiful, whole, and healthy food (and a really cute baby, too). The new Sprouted Kitchen book Bowl + Spoon is a tasty collections of breakfast bowls, salads, and sides that are elevated, healthful, but still totally comforting.
Tracy made Beet + Avocado Poke Bowls from the book. The beets are gorgeous.