Carrot salad ( Gulerødssalat)

I do love my carrots, but when I was a kid I did not like them cooked.  The only way I could handle cooked carrots or peas was for them to be served together in a cream sauce,  Grønærter og Gulrøder (Creamed Peas and Carrots) or in Italiensk Salat and as a topping for ham on a piece of smørrebrød.

But then Mom would make this, and I loved it, and best of all it's a great side dish. 

So simple to make and yet so good as well as, good for you.
Three ingredients.
Just three, and you have a side dish that gets rave reviews, usually.   Especially from the kids.
Carrots, fresh squeezed orange juice and a little sugar.   (You can also use lemon here as well)

Actually I made this awhile ago, and wasn't going to share it, but then thought, it's too simple,  but you know, simple is good.

Yield: 2-4 servingsAuthor: Sid's Sea Palm Cooking adapted from my mother's recipe

Carrot salad ( Gulerødssalat)

prep time: 20 MINScook time: total time: 20 mins

This grated carrot salad usually goes over well with kids who don't like cooked carrots. Easy to make as a last minute accompaniment to dinner.

ingredients:

• 2-3 carrots, grated
• Juice from one orange (you can also use a lemon if desired, just add more sugar)
• 1-2 teaspoons sugar (if orange isn't very sweet
• opt.  1/2 cup sultanas

instructions:

1. Peel and grate the carrots and set aside. Juice the orange and pour the juice over the carrots and taste.  If needed add 1-2 teaspoons sugar and stir in.  Let sit for 20 minutes, stir again and serve.  The sugar will have dissolved into the salad by then.

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