Labor Day is less than a week away! Where did the summer go? I need a couple more weeks in August to finish up all of my “harvest” projects. I came home from my weekend of hiking and biking in the Methow Valley with a case of peaches, and I’ve got two big bags of figs in the freezer waiting to be turned into preserves, and I planned on making my favorite tomatillo salsa so I could share the recipe with you… and, oh, did I mention I have a job? With a big deadline on Friday? Yikes.
So for now, I am just going to share this absolutely delicious marinated carrot salad recipe with you. It comes from my mom, who has been making it for over 30 years.
The carrots in the picture above came straight out of her garden.
This is one of those recipes I did not fully appreciate when I was younger, but now I can’t get enough of it. The ingredients are simple and you probably have all of them in your kitchen right now, except possibly for one – Salad Supreme seasoning from McCormick. It’s a mixture of salt, sesame seed, celery ceed, red pepper and black pepper. If you don’t own a jar of this seasoning mix, you could always just add your own seasoning blend – fresh herbs from the garden, a bit of salt and pepper, etc.
The carrots are blanched first, cooled, then marinated in a simple dressing for several hours. This is absolutely delicious.
Okay… time to go to work! Have a great day and enjoy the last few days of August.
- 10-16 carrots, peeled and cut into thin sticks
- ¼ cup chopped fresh parsley
- 1 small white onion, chopped fine
- ½ cup canola oil
- ½ cup white vinegar
- 1 tsp. dill weed
- 1 tsp. dill seed
- ½ tsp. garlic powder
- 1 tsp. Salad Supreme seasoning by McCormick**
- **If this ingredient is not available, substitute ⅛ tsp. each salt, sesame seeds, red pepper, black pepper - or add your own seasonings to taste.
- Bring a large pot of salted water to a boil. Add carrots and cook until they are just tender. Be careful not to over-cook - they should still be crisp-tender.
- Drain the carrots and rinse with cold water to cool.
- Combine all remaining ingredients and pour over the carrots.
- Refrigerate for several hours, stirring occasionally, so that all of the carrots are well coated in the marinade.
- This salad will keep very well in the refrigerator for up to a week.