Posted by the Mom (aka Kelly Biedny)
Carrots have been my thing lately. Mainly because I’m trying to get more beta carotene in the family diet, but also because carrots and bunnies and spring and easter–they all go together to me.
The recipe itself is good for kids, ages 7 and up to help with. The carrots are just peeled, over and over, to get the strips, which any mini-chef with peeler skills can be in charge of. The green onions do require some knife work, but again, with a little supervision, most kids can handle that job. The only other item that requires older kids is toasting the sesame seeds, the rest is all measuring and mixing, which younger kids are great with.
While we were making this salad, Sophia said that it smelled ‘amazing’. I have to admit though, she was less fond of it when she tried it…same with Alex. I, on the other hand, love it. It’s crunchy and sweet and sesame-y, with a bit of zip.
Do you think your kids would like eating it? Even if they wouldn’t, if they’re like mine, they’ll enjoy making it and testing it out with you.
Let us know what you think!
Happy Spring Everyone!
- 4 cups carrots, peeled with a peeler
- 3 green onions, sliced
- 1/2 cup frozen peas
- 1 Tbsp toasted sesame seeds
- 1 1/2 Tbsp sesame oil
- 1 Tbsp rice wine vinegar
- 1/4 tsp salt
- 1 Tbsp honey
- First step is to prep the carrots by washing and peeling them. Use regular carrots, not the mini carrots. As for the peeling, first remove the outer layer and then keep peeling. Peel the carrot until it's too small/thin to peel. Any mini-chef with peeler skills can handle this task.
- Slice the green onions into little slices all the way from the bottom white part up to the top green part. Make sure to remove the root part and toss.
- Next, toast up those sesame seeds by warming up a small frying pan and tossing 'em in. Keep an eye on them, stirring frequently until they're lightly toasty brown. It'll take a few minutes.
- Finally, mix the carrots, green onions, frozen peas and sesame seeds together in a bowl. Let them sit while you mix up the vinaigrette.
- Mix the sesame oil, rice wine vinegar, salt and honey together in a small bowl and whisk until mixed. This is a good job for cooks of all ages.
- Pour the dressing on the veggies and toss together.
- Let the salad rest in the fridge for about 1/2 hour or longer before serving so the flavors can come together.
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