Loaded Carrot Salad

They say a blogger should write nothing but useful and unique content.

They say that you’re better off not posting at all than to post something you’re not entirely happy with.

They also say that you should never publish sub-par pictures of your food…

Or something like that, anyway.

Well, I’m afraid I’ll be transgressing all of these rules tonight, guys.

For sometimes, you know, sometimes, life gets in the way.

Sometimes, a blogger’s daughter officially leaves the nest and moves into her very own apartment, and said blogger spends a bit of time helping said daughter paint her brand new bedroom and move stuff into that new place that she now (almost) calls home.

Then there’s no time left for that perfect blog post.

But still, there’s material worth sharing that’s itching to be shared! And there’s people waiting for said material to get shared, too.

And sometimes, well, pictures of the material that is to be shared don’t turn out quite as good as photographer would’ve liked, but the material that was “ill-captured” was not at all “ill-flavored” (in fact, it was absolutely delicious) and it would be a shame to let the recipe go to waste.

Soooo, “not-so-great-pictures” get published anyway.

Does this become a case where a two negatives make a positive?

Let’s hope so!

(And seriously, guys. My daughter is officially moved out of the house and into her very own apartment! 

I’M FREAKING OUT!) 

Oh, and have some carrot salad, won’t you?

I’m telling you people, that carrot salad is the bomb!

THE BOMB!

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5 from 1 vote

Loaded Carrot Salad

Servings: 6

Ingredients

• 10 medium carrots, grated (5 cups)
• ¼ of a medium head green cabbage, grated or finely shredded (2 cups)
• 1 small rutabaga, grated (2 cups)
• ¼ cup raisins
• ¼ cup fresh parsley, chopped
• ½ cup unsweetened dried coconut
• ¼ cup white wine vinegar
• ¼ cup coconut oil, melted
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp Dijon mustard
• 2-3 tbsp fresh ginger, finely grated

Instructions

• First off, you need to grate or finely shred/chop your carrots, cabbage and rutabaga. While this can very well be achieved with a box grater, you might want to take the heavy artillery out of the cupboard and use the grating disk of your food processor!
• When all your veggies have been prepped, add them, along with the rest of the ingredients, to a large mixing bowl and mix with your hands (or a very large spoon) until very well combined.
• You can serve this salad immediately or leave it in the refrigerator for a few hours to allow for flavors to fully develop.
• This salad will keep very well in the refrigerator for up to 3-4 days.
  

Author: Sonia! The Healthy Foodie

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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I made this carrot salad to go alongside yet another delicious Beef Liver recipe.

That stuff is really growing on me, but I figured I would give you guys a little bit of a break before I put it on the menu again. 

How does next week sound to you, my friends?