Broccoli Carrot Salad with a Sweet-Sour Dressing
A Peggy Bucholz
recipe and photograph created for www.finedinings.com
Prep Time: 25 min
Total Time: 25 min
2 cups carrots, peeled, cut into 2-inch matchsticks
2 cups broccoli stems, peeled, cut into 2-inch matchsticks
1/4 cup fresh parsley, finely chopped
1/4 cup granulated sugar
1/2 cup rice wine vinegar
Kosher salt, to taste
freshly cracked black pepper, to taste
fresh parsley sprigs for garnish
Put first 3 ingredients in a large bowl.
In a small saucepan over medium heat dissolve sugar in rice wine vinegar, pour over
the vegetables. Add salt and pepper, stir to coat.
Place a small ring mold on an individual plate (I use an 8 ounce tomato sauce can with
both ends removed and cleaned). Fill with carrots and broccoli stems. Garnish with parsley sprigs and serve.