Salad > Vegetable Salads > Carrot Salads > Citrus Salads

Etrog and Carrot Salad Recipe

Ingredients with Measurements:
- 2 medium-sized etrogs
- 4 medium-sized carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup chopped roasted almonds
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste

Special equipment needed:
- Vegetable peeler
- Sharp knife
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Peel the etrogs and carrots and slice them thinly using a sharp knife or a mandoline slicer. Place them in a mixing bowl.

2. Add the chopped parsley, mint, cilantro, red onion, and roasted almonds to the bowl.

3. In a separate bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper until well combined.

4. Pour the dressing over the salad and toss gently until all the ingredients are coated.

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.


Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Total time: 45 minutes
Temperature:
No cooking required.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 210
Total fat: 16g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 120mg
Total carbohydrates: 17g
Dietary fiber: 4g
Sugar: 11g
Protein: 3g

Substitutions for ingredients:
- If you can't find etrogs, you can use lemons or oranges instead.
- You can substitute the roasted almonds with any other type of nuts, such as pecans or walnuts.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice instead.

Variations:
- You can add some crumbled feta cheese or goat cheese to the salad for extra flavor.
- You can also add some sliced avocado or cherry tomatoes for a pop of color.

Tips and tricks:
- Make sure to slice the etrogs and carrots thinly for a better texture.
- You can adjust the amount of honey and vinegar in the dressing to your liking.
- You can make this salad ahead of time and store it in the refrigerator for up to 2 days.

Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
This salad is best served cold and does not need to be reheated.

Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with some extra chopped herbs and roasted almonds.

Garnishes:
Extra chopped herbs and roasted almonds.

Pairings:
This salad pairs well with grilled chicken or fish.

Suggested side dishes:
Roasted vegetables or a side of quinoa.

Troubleshooting advice:
If the dressing is too sweet, add more vinegar or lemon juice to balance it out. If it's too sour, add more honey.

Food safety advice:
Make sure to wash the etrogs and carrots thoroughly before peeling and slicing them.

Food history:
Etrog is a citrus fruit that is traditionally used during the Jewish holiday of Sukkot. It is often used in religious ceremonies and is also used in cooking.

Flavor profiles:
This salad has a bright and refreshing flavor, with a mix of sweet and tangy notes from the etrog and honey dressing.

Serving suggestions:
Serve this salad as a side dish or as a light lunch.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Israeli

Taste: Tangy, Sweet, Refreshing, Herbal, Citrusy