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  • Miriam/The Winter Guest

    posted on April 7, 2010 at 8:17 am

    Lovely recipe! And it uses stevia!


  • Divina

    posted on April 7, 2010 at 9:15 am

    I do agree that some people can do it without any effort. That salad looks really refreshing.


  • Kalynskitchen

    posted on April 7, 2010 at 9:34 am

    Sounds like a very tasty salad!

    I don’t have the patience for this kind of precision chopping, but I do like to see it.


  • Holly

    posted on April 7, 2010 at 11:30 am

    Amy–could you replace the stevia with honey, possibly? My doc asked me to steer clear of stevia as a general rule. (Will the battle of the natural sweeteners never cease?!?)

    I’m betting honey would work, but who knows? It looks great. And the precision cuts are gorgeous!


    Amy Reply:

    @Holly, Yes, honey would work. Anything would work, really. It just depends on what flavors you want to add.

    Yes – the natural sweeteners debate. Stevia has been around for hundreds of years. I’ve come to the conclusion that if I look for something wrong with a food I’ll probably find it. Anything in excess can be bad so I try to walk the moderate path.


  • Iris

    posted on April 7, 2010 at 11:36 am

    I’m so impressed with your patience! I don’t think I could do it…


  • gfe--gluten free easily

    posted on April 7, 2010 at 12:03 pm

    I think you did a wonderful job, Amy. :-) Don’t sell yourself short on your skills too quickly. Remember those scenes in Julia and Julia where Meryl/Julia was cutting pounds and pounds of potatoes. Even Julia went through the learning process. You’ll get the hang of it. And, I did enjoy learning about the names for the different-sized cuts. ;-)



    Amy Reply:

    @gfe–gluten free easily, I’m getting better…but if you measure these with a ruler they’re way off. We’re talking 1/16 of an inch, but it’s still off. Progress, not perfection.


  • Ari@ The Frugally Rich Life

    posted on April 7, 2010 at 1:42 pm

    Amy! This looks so good! My mom makes something similar with shredded carrots but I haven’t been able to eat it for a long time because of the mayo and possibly sugar. Thanks so much for posting this!! I can’t wait to try it! :)

    Also, great work! I like seeing what you are learning


  • Noelle

    posted on April 7, 2010 at 2:09 pm

    SOunds delicious! I have not had a carrot salad in awhile.


  • Michelle

    posted on April 7, 2010 at 4:31 pm

    Great Job on your julienne! I am so a chef want to be, am living my life vicariously through you LOL Keep the updates, I LOVE them. And I love the descriptions of all the cuts, you gotta know what I am going to be doing tomorrow ;-)

    Also wanted to let you know I linked to your site on the oven baked brown rice.




  • Linda

    posted on April 7, 2010 at 8:55 pm

    Sorry, but the chopping story is funny! It reminds me of Julia in Julie & Julia when she is chopping onions. Your salad looks delicious. I agree it’s a great warm weather dish. Thanks for participating in Gluten-Free Wednesday.


  • christina

    posted on April 8, 2010 at 12:29 am

    I’ve had my eye on carrot salad, but my kids can’t stand mayo. I think I might be able to pass this one off on them! Do you have any suggestions on replacing the powdered stevia with liquid stevia? Thanks.


    Amy Reply:

    @christina, I’d start with half as much liquid stevia and taste it. You can add more if you want it a little sweeter. Once the dressing sits on the carrots and raisins, it does get a little sweeter so you might want to account for that by taking care not to over sweeten the dressing.


  • Aubree Cherie

    posted on April 8, 2010 at 6:45 am

    I think your cuts look great! And this salad looks so tasty! (I’d say simple, but I know you put a lot of work into it!!! So… simple with the food processor is the compromise I guess :))

    I love golden raisins too!


  • Alta

    posted on April 8, 2010 at 1:16 pm

    Congrats on your tenacity. Your knife skills on this salad do certainly show through. And I love carrot and raisin salad – even though it’s fallen out of favor in recent years. And thanks for the quick reference to cut sizes. I have a CIA knife skills book, but this would be easier to refer to!


    Amy Reply:

    @Alta, This is definitely a more old-fashioned dish but it’s just so good. Sometimes not being trendy is a good thing.


  • Ricki

    posted on April 9, 2010 at 10:22 am

    Wow–congrats on all that cutting and chopping (sorry ’bout the blisters)–but your julienned carrots look PERFECT!! They are a thing of beauty :D. As much as I wish I had the patience to julienne properly, I am clearly too impatient–often just grate.


  • Jenn AKA The Leftover Queen

    posted on April 10, 2010 at 9:05 am

    Hope you had a bit of a break for your hand to heal! :) I haven’t had a salad like this in a long time – thanks for the reminder!


  • Meg

    posted on April 11, 2010 at 12:49 pm

    Wow, such meticulous measurements!
    The golden raisins are so pretty :)


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