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Carrot Salad

This refreshingly tangy salad is ideal as a main course for a light luncheon or as a starter for your evening meal. It’s always a hit at family gatherings and parties.

4 large carrots, coarsely grated
1 small red or white onion, finely diced
1 Tbsp (15 ml) green onions, chopped
Juice of 1 lemon
Juice of 1 orange
1 Tbsp (15 ml) flax seed oil
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) balsamic vinegar
Vegetable salt and ground pepper (optional), to taste

In a salad bowl, whisk together lemon and orange juice, oil, soy sauce and vinegar. Add carrot and onions and mix thoroughly to cover vegetables in juice. Season to taste then refrigerate for at least one-half hour before serving. Serves four.

Source: alive Magazine (pre-2000)