This recipe has been in my file since '19 and I finally got around to making it - really wish it didn't take me this long because I love it!! I made it with baby carrots and just cut them into small matchstick sized pieces which wasn't easy to do so they are thicker than if I had julienned regular carrots; also I didn't use very much cayenne just a little pinch. I made the salad and left it in the fridge for 4 days and the carrots stayed crunchy and the pickle flavor is fresh and tangy - yum.
5-6 large carrots, julienned
1 t. salt
1 T. sugar
2 T. white wine vinegar
1/4 - 1 t. cayenne pepper (to taste)
1 t. pepper
1 T. olive oil
crumbled feta
1 sprig chopped fresh parsley
Combine salt, sugar, vinegar, cayenne and pepper in a large bowl. Toss with the julienned carrots; drizzle with olive oil and top with feta and parsley.
Note: you can toss the pickle mixture with the carrots the day before for a more intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.
found here at cup of jo
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