Carrot Salad

I doubled the sauce, marinated some hard tofu in it overnight separate from the carrots. Wasn't what I expected, I think if I had grated the carrots myself in a cheese grater I would have liked it more, matchsticks are just too difficult to chew. So, instead I blended it for a cold gazpacho and topped it with the almonds and parsley. Tasted way better as a raw gazpacho!

It was alright. A good, healthy side dish for our BBQ chicken but no one raved about it. The leftovers were great in salads and as sandwich toppers, though.

I used craisins for color. I also added lemon zest with the juice. Instead of parsley, I added mint and cilantro. I loved there was no mayo. Light and citrusy.

This was pretty good but it didn't have as much of the Dijon taste as I would have liked. I think if I did it again, I would probably at least double the mustard. It is very oily, which is fine but not the taste I was expecting. I also didn't have any parsley so I am not sure how different it would taste with it.