Carrot Salad with Caper and Herb Dressing

This is not quite your mothers carrot salad!

Every holiday, mom made a little side salad of carrots.

Sometimes, all it included was carrots, mayonnaise, a bit of sugar, salt, and pepper.

Often, she would add dried cranberries or raisins, and sometimes cabbage as well.

A little relief, both in texture and color, is a nice addition.

The flavors get even better after the rest.

This was actually really delicious stuffed in a blue corn tortilla with a bit of salsa on top!

Feel free to change up the proportions of vegetables, or add and subtract another you like better.

Prepall your vegetables.

Mix well and let sit while you steam the carrots.

This will take the sharp edge off the shallots.

Place carrots in a steamerbasket.

Bring water to boil and add the basket of carrots, cover tightly.

Steam just until a knife easily goes through, they should be just cooked and not falling apart.

Remove the basket and run under cold water to stop cooking.

Shake off excess water.

Mix well to combine with the dressing.

Place in a serving dishand top with the seeds and scallions.

Carrot Salad:Grate four or five carrots fine.

you’ve got the option to also dress this up by adding half mayonnaise and half sour cream.