Carrot Salad

by Julie Paschkis

Here is a recipe for carrot salad from the Greens Cookbook by Deborah Madison. It is simple and tasty. You can vary it by adding cumin or raisins or cayenne pepper. I make it so often that supper guests expect it and quite possibly dread it.


1 pound carrots, peeled and coarsely grated

2 TBS lemon juice, 1 TBS sugar, 1 tsp olive oil, 1 tsp orange flower water, a pinch of salt.

Combine the dressing ingredients and toss with the carrots. Chill and serve.

(Orange flower water is available at Middle Eastern grocery stores. It is also good sprinkled on oranges with a little cinnamon.)