Carrot slaw

Winter approaches and we are once again staring down the barrel of a season without much in the way of locally grown fruits and veg. What we get are the contents of the root cellar -- rutabagas, onions, cabbages and carrots -- and much as I love and cherish these over-winterers, one gets tired of one's usual ways to cook them. And a 3-lb bag of carrots does seem to last an eternity.

Enter the Mediterranean Carrot Slaw: grate or mandoline some carrots, add a good amount of fresh lemon juice and a very hearty dose of salt (using lots of lemon and salt seems to be the key). Stir and let sit about 10 minutes while achieving other goals (I like doing some stretches or calling a relative whom I can only stand to speak to for 10 minutes or less). Stir well, drizzle with olive oil and enjoy. Chopped parsley, that other hardy fridge standard, is welcome here too.

We've had this with leftover meatloaf, chick pea curry, roasted chicken, and even salmon with couscous. It's crunchy, zippy, easy, cheap and delicious.