Carrot Salad | The Jewish Week | Food & Wine

Carrot Salad

Carrot Salad

Gil Hovav's Carrot Salad/ Courtesy Gil Hovav

1 bowl

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Unlike the sweet Polish version with orange juice, this is a rough salad, wild and generously seasoned with lemon, olive oil, scallions and hot pepper. It’s still very delicious after two days, though it’s unlikely to last that long with hungry predators around (unless Uncle Harry has forgotten to say bete'avon).

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8 large carrots

2 small lemons

2 scallions

2 garlic cloves

half of a fresh hot pepper

4 tbsp olive oil

ground black pepper

2 tbsp coarse salt

1⁄2 cup chopped cilantro


1. Peel the carrots and grate them with a coarse grater.

2. Wash the lemons well. Squeeze them into the bowl of grated carrots. Cut half a squeezed lemon into very small pieces with a knife (yes, including the yellow peel) and add to the bowl.

3. Thinly slice the scallions, garlic, and fresh pepper. Add to the carrots, together with the cilantro, salt, pepper and olive oil.

4. Mix well, taste, adjust seasoning and serve.

Recipe excerpted from Candies from Heaven, By Gil Hovav, Toad Publishing (2017)