There was a time, I thought that it was impossible to eat locally year round in Montana. I was wrong. I know now, that once I stepped out of the box and started being creative with our food choices, it would open up a whole new world for our family!
We love side salads, and there is about a month out of the year it can be hard to find fresh local greens. That doesn’t mean you have to forgo your raw veggies all together…In fact, we should be eating more raw foods, rather than less!
Mass produced vegetables are often irradiated, and while it does kill a lot of bad-for-you organisms(which are almost non-existent at local organic farms), it kills a lot of the enzymes, which helps you to digest your food.
In fall, we had a bit of an obsession with our red cabbage and apple salads, and right now, there are tons of gorgeous local carrots available locally. I picked some more up at the farmer’s market on Saturday and plan to make a big batch of this carrot slaw to eat on all week long!
Thank you Gallatin Grown for providing us with the most wonderful, honey sweet carrots, all year round!
I love crumbling local Amaltheia Goat Feta to this salad, just before serving. Yum!
- 4-5 large carrots, peeled and shredded
- ¼ c fresh cilantro, finely chopped
- 2 TBS raisins, cranberries or finely chopped prunes
- 2 TBS pistachios shelled and chopped
- 3 TBS extra virgin olive oil
- 1 TBS fresh lemon juice
- ¼ t sea salt
- ¼ t ground fresh black pepper
- Put shredded carrots, chopped cilantro, and pistachios in a medium sized bowl.
- Drizzle with the 3 TBS olive oil, and lemon juice. Add sea salt and black pepper. Toss to mix.