Carrot salads

When live gives you carrots... you get creative.
I was planning on getting my usual bag of baby carrots but as some other crops they were lost in a freeze episode. So to avoid making a trip to other stores I took what I could - 10 lbs of regular carrots. Now the dilemma: what do I do with all of these carrots. How about a cake? Nope, needless calories. OK, salad it is.

5 med carrots thinly sliced

1 sliced onion

1/2 c vinegar

1tsp honey

1/2 tsp of sumac

3-4 tblsp of oil

I started by marinating some onions. I sliced thinly one red and one sweet onion and salted the slices turning to get them all salted. Then I let them sit so that they release the liquid for about 15-20 minutes. Mean while I cleaned about 5 carrots and continued with vegetable peeler to cut it in thin strips. Looking back I could probably use a mandolin slicer and on a bias make thin  long slices. After the onion realises liquid in a shallow dish I just about covered the onions with apple cider vinegar - about 1/2 cup. Let them sit as you continue with carrots. When carrots are sliced I put them in the steamer and cook for about 5 min so they still are crunch but somewhat wilted, on other words al dente. Mix equal portions on carrots and onions without vinegar. I did not use all the onions that were marinated to this salad. Add about teaspoon of honey and 1/2 tsp of sumac and 3 tblsp of oil. Mix well. You may add some vinegar to the salad if you feel that it needs a punch.

The other one was inspired by haroset which I will be making plenty of, comes Passover this month.

1 large green apple shredded

2-4 carrots shredded

1/3 c chopped walnuts

3 tsp chopped marinated onions

2 tsp honey

I chopped walnuts first, then switched the blade in the same bowl shredded apple and carrots over the walnuts. Chopped up in smaller pieces onions that by then were sitting in vinegar for a day by then. Added all things together and got a crunchy salad. See if it works for you. I liked the texture and flavor.