I hope you all had a fantastic Easter weekend! I told you that my sister and her family were staying with us over the holiday and we had a fantastic time, but definitely too much chocolate.
Usually, I don’t eat much candy anymore, aside from treats I made myself. For this holiday I thought I would make an exception. Well, truth is, once it’s laying around the house, it is hard to resist. But I definitely remember a specific point where I felt I just had too much! And it really didn’t take a whole lot to get there.
Any leftover candies are safely ziplocked away in the back of my pantry (more a shelf than anything). Out of sight – out of mind really seems to work for me. And to get over the chocolate overload I have been loading up on veggies this week. I am sipping on a green smoothie as I am typing this.
Before we get to today’s recipe (more veggies there) here are a few snapshots from our Easter weekend. It was a fun-filled and busy time with Olivia and my sister’s 2 kids.
From a neighborhood Easter egg hunt, Starbucks lattes and hot chocolate, to relaxing at Banff hot springs. It was great to get together since everyone had a couple extra days off work and also take some time to reflect on the actual reason we has Christians celebrate Easter – the resurrection of Jesus Christ, through which he gives us life as well.
I wasn’t too sure how Olivia would like the hot springs, but she absolutely LOVED it! Our little fishy had the best time ever.
This creamy and crunchy carrot salad is a recipe my mom has been making for as long as I can remember. We usually had it for family get-togethers and I especially recall lots of BBQ’s where this was served.
I realize that many North American creamy carrot salads are actually sweet; made with things like marshmallow fluff. But after sweet Easter chocolates, my mom’s savory, garlicky version is perfect to offset all the candy.
If you are grating the carrots by hand, it will take longer, but with a food processor with shredding disk it takes absolutely no time. There is a good garlicky punch in this salad, so if you are wary of that, try half a clove at first.
Add some sour cream and mayo, season with salt, pepper, and ground coriander. The coriander is optional, but if you have it, use it! It adds a fantastic aromatic flavor component.
Some green onion or parsley to top things off and you are done! Like I said, the salad comes together in a breeze and is soo yummy. I often have to keep myself from sitting down with the entire bowl, because I totally could finish it all by myself 🙂
- 4 large carrots (~ 1 pound)
- 1 garlic clove
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- salt & pepper
- ground coriander
- green onion or parsley
- Peel the carrots and shred either with the shredding disk of your food processor or by hand with your grater. Add shredded carrots to a bowl.
- Peel the garlic clove and mince, press or finely grate it. Add to the shredded carrots with sour cream and mayo.
- Stir to combine. Add seasonings to taste. With large carrots a little more sour cream or mayo might be needed for preferred creamy consistency.
- Sprinkle with sliced green onion or chopped parsley.
- Store leftovers covered in the fridge for a couple days.