Yeast-Free, Corn-Free Carrot Salad

     Carrot salad can easily be hypoallergenic, but it often contains raisins, which have yeast on their surface. It may also contain vinegar, which is a fermented product and therefore a source of yeast.  White vinegar, of course, is made from corn.  Leave the raisins out: carrots are already fairly sweet and don't need further sweetening. Carrots also pair beautifully with savory vegetables such as  green onions and celery. Add a bit of diced radish for crunch if you like.

     This simple salad is colorful on a bed of chopped greens.

     2 lb. carrots--washed, peeled and grated
     12 green onions, sliced thin
     (optional) handful chopped parsley or cilantro (See Produce in the 

          Glossary)
     1 stalk of celery, sliced
     1/4 cup olive oil (See Oil in the Glossary)
     juice of 1-2 lemons (See Juice in the Glossary)
     salt (See Salt in the Glossary)


     Stir the vegetables and olive oil together.  Add lemon juice and salt to taste.


Variation:  Make daikon salad by simply replacing the grated carrot with grated daikon. (Squeeze the excess moisture out of the grated daikon.)