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French Carrot Salad

Shred enough carrots (finely) to make a nice mound for each person served.
For the dressing, mix in a blender:
• ½ cup olive oil
• ¼ cup apple cider vinegar
• ⅓ teaspoon Dijon-type French mustard
• 1 teaspoon fresh horseradish
• 1 large clove of garlic, crushed or finely chopped
• A few drops of garlic oil
• ¼ teaspoon seasoning salt, to taste
• ⅛ teaspoon ground papaya seeds, to taste
This dressing is also delicious on sliced tomatoes or cucumbers.
Use less dressing than you think necessary – as you toss the shredded carrots, taste, then add more if necessary.
Store excess dressing for the next day’s salad.
Serve on a bed of sprouts topped with a mound of the marinated carrots.
Published in Health & Healing Wisdom
Summer 2006 | Volume 30, Number 2
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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