Carrot salad from The New Laurel's Kitchen / Laurel's Kitchen Recipes: A Handbook for Vegetarian Cookery & Nutrition (page 139) by Laurel Robertson and Carol Flinders and Brian Ruppenthal

  • carrots
  • lemons
  • Show all ingredients...
  • Serves : 3 cups, serves 4

  • EYB Comments

    See recipe for variations, and for an optional add-in. This recipe is part of the Autumn Dinner Menu 3.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bulgur wheat pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations, and for an optional add-in. This recipe is part of the Autumn Dinner Menu 3.

  • eliza on February 28, 2016

    I often make this as part of a salad lunch teamed up with lentil and rice salad and some grain salads. Tastes have changed since I first made it and I now cut the sweetness a bit by adding less orange, more lemon, and fewer raisins. Really good.

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