When you think of the 70s, what comes to mind? Disco, bell-bottom pants, or the Cold War? Thinking of the food of those days, how about carrot salad?
I was a child in the 70s, and back then, “raw food” usually meant carrot salad. And it tasted just as good then, as it does now. The juice from the apples and the lemon adds a lovely touch to the carrots, making it a sweet and refreshing dish.
Classic 70s Carrot Salad Recipe (Serves 4 as a Side Dish):
300 g peeled carrots, 100-150 g apple, 1 lemon, 20 g raisins, 60 g hazelnuts.
These are approximate amounts. Keep the peeled carrots in cool water until you start grating them. To prepare the other ingrediencies, Cut the hazelnuts in half to make sure they are fresh, remove the core from the apple, and cut the lemon in half.
Grate the carrots and squeeze the lemon juice over them. Then grate the apple and add it to the mixture. Stir everything together, then add the raisins and hazelnuts. You can either mix the raisins and hazelnuts into the salad or sprinkle them on top as a garnish.
A Little History of Carrots
Carrots have a long and fascinating journey. They originally come from Central Asia, around what is now Afghanistan and Iran, and they made their way to the Nordic countries during the Middle Ages. Interestingly, the first cultivated carrots were not orange, they were purple, yellow, red, and white. It was not until Dutch farmers started developing the orange carrot in the 1500s–1600s that the variety we know today became the most common worldwide. Every now and then, I am lucky enough to find these colorful heirloom carrots, and they bring such a beautiful splash of color and fun to a simple carrot salad.
Raw Food Nordic 