Six O’Clock Solution: Turn this trusty root into sweet carrot salads

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A pair of carrot salads make use of the trusty root. The carrot’s slight sweetness adds flavour.

They are two of 100 recipes in Up Your Veggies, a collection from New York dietitian Toby Amidor (Robert Rose, $29.95). An informative book for vegetarians and meat-eaters alike, it’s handsomely illustrated with photographs by Ashley Lima.

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¼ cup (60 mL) raisins

1 cup (250 mL) warm water

½ cup (125 mL) apple juice

¼ cup (60 mL) fresh lemon juice

½ teaspoon (2 mL) vanilla extract

½ teaspoon (2 mL) ground cinnamon

¼ teaspoon (1 mL) salt, or to taste

8 medium carrots, shredded

1 medium apple (McIntosh, Roma, Empire or Granny Smith), quartered, thinly sliced

Place raisins in the warm water and soak for an hour to soften. Drain and set raisins aside.

In a small bowl, combine apple juice, lemon juice, vanilla, cinnamon and salt to taste.

Just before serving, combine shredded carrots, sliced apple, and raisins in a large bowl. Add apple juice mixture and toss to distribute well. Serve at once.

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Kale and carrot salad

Serves 6

5 cups (1.25 L) chopped fresh kale

1 tablespoon (15 mL) fresh lemon juice

1 teaspoon (5 mL) olive oil

1/8 teaspoon (0.5 mL) salt, or to taste

4 medium carrots, grated

¼ cup (60 mL) sesame ginger dressing (see recipe)

Combine kale, lemon juice, oil and salt in a large bowl and toss to distribute ingredients. Massage kale with your fingers until softened, about 1 minute.

Add carrots and toss to combine.

Drizzle with dressing and toss.

Cover and refrigerate for at least 20 minutes or up to 5 days.

Serve cold.

Sesame ginger dressing

Makes ¼ cup (60 mL) or 4 servings

1-1/2 tablespoon (22 mL) soy sauce

2 tablespoons (30 mL) rice wine vinegar

1 tablespoon (15 mL) honey

1 teaspoon (5 mL) Sriracha or hot sauce

¼ teaspoon (1 mL) ground ginger

3 tablespoons (45 mL) extra-virgin olive oil

1 teaspoon (5 mL) sesame seeds

In a small bowl, whisk together soy sauce, vinegar, honey, Sriracha and ginger

Slowly drizzle in the oil until incorporated.

Whisk in sesame seeds.

Cover. May be refrigerated for up to a week.

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