Grated Carrot Salad with Garlic and Almonds
6 big carrots (about 16 oz / 450 gr.) – peeled and grated
1 heaping teaspoon Dijon mustard
2 Tablespoons canola oil
2 Tablespoons simple vinegar
1 Tablespoon date syrup (or honey)
1 garlic clove – crushed
fresh salt and pepper
a squeeze of lemon juice
Mix ingredients well until you get a thick smooth sauce. Add to the grated carrots and mix well.
For the lightly sugared almonds:
1/3 cup almond slices
1 teaspoon canola oil
1 teaspoon brown sugar
Heat the oil in a pan. Add the almonds, stir and cook for a few seconds. Add the sugar and continue cooking until the almond pieces brown slightly. Be careful not to burn them. Remove from heat and transfer to a large flat plate for quick cooling.