Journal | MINNA Kitchen

In the Kitchen: Spring Carrot Salad with Halee

By Halee Hastad

This carrot salad is a weekly staple in my house. I love that it’s easy to make, and has all of my favorite salad elements - crunch, tang, nuttines, and just a whisper of sweet. It’s perfect for a solo lunch, or to share with a group of friends - take it to a picnic for a yummy something to snack on, or pack it for a barbeque as a simple, fresh side to accompany anything off the grill.

Journal | MINNA Kitchen

In the Kitchen: Spring Carrot Salad with Halee

Made in

Ingredients:

Serves 2 to 4

Prep time - 15 minutes

6 large carrots
¼ Cup Salted Sunflower Kernels
¼ Cup of Sharp, Hard Cheese - Parmesan, Cheddar, etc.
Drizzle of Honey
Drizzle of vinegar of choice - I like The Apple Cider Vinegar from Pineapple Collaborative, available in the MINNA Shop. You can also use Red Wine Vinegar or Balsamic!
¼c tahini
Drizzle of Extra Virgin Olive Oil
½ a Lemon
Pinch of Salt - I love Maldon!
Pinch of Black Pepper

Directions:

Start by using a handheld peeler to peel your carrots into long strips. If you have extra time, I recommend peeling them into ice cold water and letting them get nice and cool before taking them out and laying them to dry on a towel.
Using your same hand peeler, peel your hard cheese into strips onto your carrots and set aside
Add the Tahini
Add Sunflower Kernels
Drizzle with Honey
Add a Splash of Vinegar
Add the Cheese
Drizzle Extra Virgin Olive Oil
Squeeze your half Lemon on top of the salad
Finally, add salt and pepper to taste
Serve them on some MINNA dinnerware
Enjoy!