Carrot Confetti Salad

• 3 large carrots (2 cups grated)
• 1/4 pound red cabbage (1 cup grated)
• 2 tablespoons vinegar
• 2 tablespoons vegetable oil
• 1/2 teaspoon sugar
• 1/2 teaspoon mustard
• 1/4 teaspoon salt
• dash of pepper

1. Peel and grate carrots. Wash and grate red cabbage.
2. In large bowl, combine carrots and cabbage.
3. In small bowl, combine remaining ingredients to make dressing.
4. Mix dressing with carrots and cabbage.

Makes: 6 servings

Fresh cooking tips 

• Wash carrots thoroughly and use without peeling.
• Try other varieties of cabbage in this and other recipes.

A child can help

• Select carrots and cabbage
• Wash cabbage
• Make dressing
• Mix dressing and vegetables

More fresh ideas for carrots

• Add carrots to vegetable soup.
• Serve raw carrot sticks, plain or with dip.
• Add sliced carrots to salad.

Keep it fresh

• Store carrots in the refrigerator for a few weeks. 
• Remove any leafy tops before refrigerating.

Carrot Spice Muffins

• Vegetable cooking spray
• 2 large carrots (1-1/2 cups grated)
• 2 eggs
• 1/2 cup applesauce
• 2/3 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons vegetable oil
• 1 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup raisins

1. Preheat oven to 350°. Coat 12 muffin cups with vegetable cooking spray.
2. Peel and grate carrots.
3. In large bowl, combine eggs, applesauce, sugar, vanilla, and oil; mix until well blended.
4. In another bowl, combine flour, baking soda, salt and cinnamon.
5. Slowly stir the dry ingredients into the applesauce mixture just until blended.
6. Stir in carrots and raisins.
7. Divide batter among muffing cups, filling each about half full.
8. Bake 25 minutes, or until lightly browned.
9. Let cool 5 minutes. Remove muffins from muffin cups and cool completely.

Makes: 12 muffins