Carrot-Yogurt Salad

April 13, 2021

From the Moosewood Cookbook

  • 1 pound carrots, coarsely grated
  • 2 medium sized tart apples, grated
  • 1-2 T. lemon juice
  • 1-2 T. honey
  • pinch of celery seed
  • salt and pepper to taste
  • 1 Cup firm yogurt

Optional Additions:

  • 1 T. poppy seeds or toasted sesame seeds
  • 1/4 C. minced almonds or cashews, lightly toasted
  • 1/2 C. very finely minced celery a handful of raisins or currants
  • 1/4 C. shredded, unsweetened coconut, lightly toasted
  • 1/2-1 C. finely chopped pineapple

Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with the grating attachment).