Carrot-yogurt Salad
Ingredients:
| 1 lb. | Carrots, peeled and coarsely grated |
| 1 to 2 Tbs. | Honey (optional) |
| Pinch | Celery seed |
| To taste | Salt and pepper |
| 1 cup | Firm yogurt |
Optional additions:
| 1 Tbs. | Poppy seeds or toasted sesame seeds |
| 1/4 cup | Minced almonds or cashews, lightly toasted |
| 1/2 cup | Very finely minced celery |
| A handful | Raisins or currants |
| 1/4 cup | Shredded unsweetened coconut, lightly toasted |
| 1/2 to 1 cup | Finely chopped pineapple (or crushed canned-in-juice) |
Instructions :
- Combine all ingredients and mix well.
- Chill.
- This preparation goes fast if you use a food processor with the grating attachments.
Katzen, Mollie. Moosewood Cookbook, Ten Speed Press, Berkeley, 1992, p.72.
