Carrot Salad (Karottensalat)


German salad  This recipe serves 8


  • 6 large carrots, peeled and coarsely grated Carrots, raw
  • 1/2 cup sour cream Cream, sour, cultured
  • 1/4 cup green onion, finely chopped Onions, green, spring or scallions (includes tops and bulb), raw
  • 3 Tbs white vinegar Vinegar, white
  • 2 Tbs fresh parsley, minced Parsley, raw
  • 4 tsp horseradish, drained Horseradish, prepared
  • 2 tsp Dusseldorf mustard
  • 1/2 tsp salt Salt, table
  • pinch sugar
  • pepper to taste Spices, pepper, black


Step 1

Take carrots (about 4 cups) and place in a bowl. In a bowl, stir together sour cream, onions, vinegar, parsley, horseradish, mustard salt sugar and pepper to taste.

Step 2

Add carrots; mix until well blended. Taste and adjust seasoning.

Step 3

Can be made ahead of time, covered and refrigerated but if you do this; toss and test seasonings again


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