When I was growing up a dish of carrot sticks and a dish of celery sticks with a dip in between was offered before dinner almost every night. For breakfast, cut them thin and mix together: it is a match made in heaven! And you can lose the dip.
3 small purple carrots
2 small orange carrots
3 celery stalks
pinch sea salt
1 Tablespoon apple cider vinegar
Process Clean the celery and carrots by shaving any tiny hairs and trimming tops and bottoms. Wash the carrots and celery separately by immersing each in water.
Slice the carrots on the diagonal in discs. Then slice each disc into 5-6 thin matchsticks.
Set aside. Cut the celery stalks into thirds. Slice each section into 8-10 thin sticks.
Halve them and set aside.
In individual serving bowls layer the purple carrots
+ orange carrots
+ celery sticks.
Sprinkle sea salt on top and drizzle the apple cider vinegar.
Mix and serve.
©Nancy Wolfson-Moche 2013
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