Two Shredded Carrot Salads - Moosewood Restaurant new classics

2 1/2c. peeled and shredded carrots

Choose one of the following:

cilantro dressing:
3 tbsp. olive oil
1 small clove of garlic minced or pressed
1 tsp. minced cilantro
1 tbsp. minced fresh parsley
1/2 tsp. salt
2 tbsp. fresh lemon juice

horseradish vinaigrette:
3 tbsp. olive oil
4 tsp. prepared horseradish
4 tsp. cider vinegar
1 small garlic clove, minced or pressed
1/4 to 1/2 tsp. salt
1 tsp. dried dill weed
2 tsp. small capers

Serves 4

Place the carrots in a serving bowl and set aside. With a wisk or in a blender, combine the ingredients for the dressing, the Horseradish vinaigrette will be smoother if pureed in a blender for 30 seconds. Pour the dressing over the carrots and toss well.

Serve lightly chilled for at room temp.