You NEED to try this carrot salad

Ingredients

• 4 medium Carrots (peeled into long thin strips (julienne))
• 2 tablespoons Rice Vinegar (or apple cider vinegar)
• 2 tablespoons Lime Juice (freshly squeezed)
• 2 tablespoons Soy Sauce (low sodium preferred)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 tablespoon Maple Syrup (pure maple syrup)
• ½ teaspoon Salt (fine sea salt)
• ¼ teaspoon Black Pepper (freshly ground)
• 1 tablespoon Sesame Seeds (toasted)
• 2 stalks Green Onion (thinly sliced)

Instructions

1. Create carrot ribbons

   Using a vegetable peeler, run the blade lengthwise down each carrot to produce long, thin strips resembling ribbons. Collect the strips in a large mixing bowl.

   Time: PT3M

2. Prepare the dressing

   In a separate small bowl, whisk together the rice vinegar, fresh lime juice, soy sauce, toasted sesame oil, maple syrup, salt, pepper, toasted sesame seeds, and sliced green onion until the mixture emulsifies.

   Time: PT5M

3. Toss carrots with dressing

   Pour the dressing over the carrot ribbons in the mixing bowl. Toss gently until every strip is evenly coated.

   Time: PT2M

4. Chill (optional)

   Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld before serving.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

12 g

Fat

5 g

Fiber

3 g