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For a twist on a salad that can be eaten warm or cold, try this as a side or a main dish
Although various fruits and vegetables go in an out of style—think cauliflower pizza crust and avocado toast, for example—one tried-and-true, omnipresent and always good-for-you vegetable is carrots.
In Canada, carrots are at their peak in the fall season, but great quality, homegrown, nutrient and beta-carotene rich carrots are abundant all year long. When craving a cold, crunchy snack, simply peel a carrot from the fridge and enjoy.
A great source of fibre, they go with every kind of dip from dill or ranch to hummus and guacamole. Kids love carrots on a veggie platter. Carrots can be sliced in sticks, made super thin in julienne strips like shoestrings, cut into coins, sliced on an angle or with a crinkle cutter to keep them interesting when eaten raw. They’re a classic ingredient in winter soups and stews but are also versatile enough to be added to vegetable juice and even desserts like carrot cake, fruit cakes and puddings.
They can be grated into a tomato pasta sauce to ramp up the vegetable content or lightly steamed or microwaved before serving raw for those who find a hard carrot a bit tough to chew or digest.
Extra large carrots work really well in a vegetable spiralizer to make low-carb noodles. These noodles can be eaten raw in salads or added to sandwiches. Briefly sautéing carrot noodles in a little sesame oil also makes a great side dish.
For a twist on a salad that can be eaten warm or cold, try this recipe, courtesy of Crop Life Canada, an organization that promotes Canadian-grown food…
¼ cup maple syrup
¼ cup canola oil
½ tsp each salt and pepper
½ cup chopped toasted pecans