Citrus Carrot Slaw

You're probably looking at this picture in awe of my chopping abilities. So even, so small, so thin. And with carrots, even. Aren't I awesome? Almost as if I'd been practicing...

But let's face it--anyone who has ever cooked with me knows that I'm a dreadful vegetable chopper. My sister is constantly getting after me for making my pieces too large. And when my Russian friend (the one who brought us this tasty Borsch recipe), saw the huge potato and beet pieces in my version of her Borsch, she was a little shocked; I had corrupted the soup with my lazy chopping. But I just can't help it. There are so many more interesting things in the kitchen to do than chop things small.

So the truth of the matter: I cheated. I bought these carrots pre-packaged and ready to go. And may I just say that this stuff was a great deal tastier because I didn't have to fight with my crummy knives to get the carrots this size.

This salad, or slaw, if you will, is a refreshing change from carrot rounds in a salad or carrot sticks dipped in ranch dressing. They are tossed with citrus and yogurt, and the longer you let them soak, the softer they become (but not too soft). If you like them crunchy, toss and serve right away. If you want the carrots a little more pliable, let them soak overnight before serving. Either way, it's a refreshing summer salad.

Citrus Carrot Slaw
Recipe by Kelly
Pictures by Kelly

1/4 cup plain Greek yogurt
zest of 1 orange
zest of 1 lemon
1-2 tablespoons orange juice
1/2 tablespoon lemon juice
10 oz (about 2 cups) carrots, cut into matchstick-size
1/8 teaspoon of salt, or more to taste
pinch of pepper

1. Whisk yogurt, zest and juice in a medium bowl. Add salt and pepper (taste and add more salt if needed). Add carrots and toss well to coat. Serve immediately or let carrots soak several hours to soften them.