Carrot salad with vinaigrette

General

Source: Bibi's kitchen

Ingredients

• 3 tablespoons white vinegar, plus more as needed
• 3 tablespoons canola oil
• 1 teaspoon granulated sugar, plus more as needed
• ½ teaspoon kosher salt, plus more as needed
• 2 large shallots, thinly sliced
• 4 large carrots, coarsely grated

Procedure

• Place the vinegar, oil, sugar, and salt in a large bowl and whisk well to combine and until the sugar is dissolved.
• Stir in the shallots and carrots and mix well.
• Season to taste and feel free to add a little more vinegar, sugar, and/or salt if you’d like.
• If you have time, let the carrots sit for about 30 minutes at room temperature before serving so the vinaigrette can really soak into the carrots. You can even make it up to 3 days ahead. Just cover the carrots, refrigerate, and bring them back to room temperature before serving.
• Season the carrots to taste one final time before serving.