This is one of my most requested salads and also one of the easiest to throw together. My children devour this when I make it, and it is always a kid-favorite- I think it's the natural sweetness of the carrots.
1 pound of carrots, peeled with the tops cut off
1 tsp. sea salt
1 tsp. celery seed
1/3 cup canola oil
1/4 cup red wine vinegar
1 tbsp whole grain or golden mustard
Prepare your carrots and then shave thin ribbons on a mandoline, following all safety guidelines as it can be very easy to cut yourself. If you don't have a mandoline use a vegetable peeler by gently peeling the carrot until only the center is left.
Using a blender or hand mixer, emulsify the oil, vinegar and mustard until it comes together. Sprinkle your salt and celery seed over the carrots, and then add the dressing- enough to lightly coat the carrots- right before serving.