Ingredients:
2 T fresh lime juice
1 1/2 t honey
1/2 t salt
1/3 cup extra-virgin olive oil
3/4 pound carrots, peeled, trimmed and shredded
1/2 tart green apple, cored and cut into 1/4-inch dice
2 T chopped fresh flatleaf parsley
Directions:
For dressing, in a medium bowl, whisk together juice, honey and salt. Drizzle in oil, whisking constantly, until combined well; set aside.
In a medium bowl, combine carrot, apple and parsley. Toss with dressing and serve. (Can be made ahead. Cover and refrigerate up to 12 hours.)
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