Child Friendly Carrot Salad
Carrot salad with candied peanuts and fresh parsley.
- 6 small carrots, grated
- 1 lemon, juiced
- ¼ tsp unrefined salt (or to taste)
- 1 cup raw peanuts, roughly chopped
- 1 tbsp date paste (or more if needed)
- 2 tbsp chopped fresh parsley, for the garnish
Place carrots in a mixing bowl and add lemon juice and salt, mix well. Transfer to a serving plate. Keep aside. Take the peanuts and mix with date paste (add more to coat lightly). Heat a cast iron skillet and cook the mixture on low heat, until the peanuts are lightly browned and roasted. Allow to cool. Sprinkle a few tablespoons of the peanuts on the salad and garnish with parsley before serving.
Storage / Shelf Life
The peanuts may be stored in an airtight container for a week at room temperature.