Recipe by Bruchy Duschinsky

Carrot Salad

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Carrot Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Growing up in my parents’ house, I made this as a Pesach staple for years, slowly tweaking it each year until I reached the perfect ratio of ingredients. Store it in the fridge in two-quart Ball Mason jars, and you’ll have fresh carrot salad all week long.

Ingredients

Carrot Salad

  • 32 large carrots, peeled and grated

  • 3 and 1/2 cups simple syrup (see note below)

  • juice of 7 lemons

  • 8 ounces water

Directions

1.

In a large bowl, combine carrots, simple syrup, lemon juice, and water.

2.

Mix well and store in the refrigerator.

Notes:

Simple syrup (also called sugar water) is made from equal amounts of sugar and water that are boiled to form a smooth syrup. It’s often used in sorbets, salads, or drinks (just add orange/grapefruit/lime juice for an easy homemade drink).

To make simple syrup, combine equal parts water and granulated sugar in a saucepan (for this carrot salad you’ll need three and a half cups water and three and a half cups sugar). Bring to a boil, then reduce heat to low and simmer about five minutes, stirring occasionally, until the sugar completely dissolves. Let cool and transfer to airtight containers. Store simple syrup in the fridge for months or freeze until ready to use.

Recipe tags

basics Bruchy Duschinsky carrot salad carrots kosher for passover make ahead Pesach
Carrot Salad

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