This is the perfect salad to bring to a barbeque or picnic. It is also the type of salad you would find on an Israeli table. It goes well with chicken, fish, meat or other vegetarian dishes. Serve it all year round. Some people in our family like it hot, others like it cold.
2-2 ½ cups shredded carrots (bagged from supermarket)
2 Tbls. olive oil
2 Tbls. lemon juice
¼ tsp. sugar
¼ tsp. salt
1 Tbls. chopped fresh chives
1 tsp. chopped fresh parsley
1 tsp. chopped fresh dill
- Place carrots in small pan and cover with water. Bring to a boil, reduce heat to low and simmer for 7 minutes or until carrots lose their crunch (but are not too soft). Remove from heat and drain. Cool for a few minutes.
- In a bowl mix remaining ingredients and then add cooled carrots. Toss together and chill.
Tip: Can be served cold or hot.