All this Easter stuff this past week made me think of carrots, because you know the Easter Bunny, he loves him some carrots! He gobbled up the one we left out for him Saturday night! 😉
Many of you probably remember (and possibly even like) that old timey carrot salad that is mayonnaise based, with shredded carrots, raisins, and possibly sometimes some sort of nut depending on who made the dish. I was never a fan. It looked pretty to me, but taste wise it just wasn’t up my alley.
So I started thinking of other ways you could make a carrot type salad, without using mayonnaise or raisins and I started playing around with ideas using an oil/vinegar base instead. I also wanted to add something else in to compliment the carrots instead of raisins and finally decided cucumber would be just perfect with the carrots and vinaigrette.
Then I had the base of the salad, but I wanted to add in some sort of herb and even use something you might not necessarily immediately think of when you think of brown rice vinegar.
My first thought was rosemary, but I decided that was a bit too powerful. Ah rosemary…I LOVE rosemary! But for this dish it just wasn’t what I had in mind.
I thought briefly of basil, but put that aside as well. I’ll readily admit I’m not a huge fan of basil. I think it is a nice compliment and I like it in things, but I don’t like it that much as the main flavor component. It’s just a bit to strong for me.
I finally decided to go with dried thyme and I was extremely pleased with the result! The thyme brings out just the right flavors overall and blends well with the overall dish.
Try it…I think you will be pleased too!
4-6 large carrots, shredded
1 English cucumber, cut into fourths and chopped
1/4 cup of extra virgin olive oil
1/4 cup of brown rice vinegar
1-2 teaspoons of dried thyme
Freshly ground black pepper
In a large glass bowl toss together carrots and cucumbers. Set aside.
In a small glass bowl stir together olive oil, vinegar, thyme, a pinch of sea salt and some freshly ground black pepper until completely mixed. (Note: I like to do this with a fork.)
Pour the vinaigrette over the vegetables and toss to mix. Serve immediately or chill for up to an hour before serving.
Notes: You could add some chopped parsley to the mix if you liked.