Raw Carrot Salad

Ingredients

• 2 large Carrots (washed, sliced into ribbons with a vegetable peeler)
• 2 tablespoons Fresh Parsley (chopped leaves, stems saved for smoothies or compost)
• 2 tablespoons Fresh Mint Leaves (roughly chopped, stems saved for smoothies or compost)
• 2 teaspoons Apple Cider Vinegar (raw, unfiltered)
• 2 teaspoons Olive Oil (extra virgin)
• 1 teaspoon Balsamic Vinegar (sweet)
• 0.25 teaspoon Red Chili Flakes (optional for heat)
• 0.25 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sesame Seeds (optional garnish)

Instructions

1. Prepare carrot ribbons

   Wash the carrots, trim the ends, and using a vegetable peeler slice them from top to bottom into thin ribbons. Transfer the ribbons to a large mixing bowl.

   Time: PT10M

2. Chop parsley

   Remove the stems from the parsley leaves, roughly chop the leaves, and set aside.

   Time: PT3M

3. Chop mint

   Pick the mint leaves off the stems, roll them into a small ball and slice quickly back and forth to create rough pieces. Set aside.

   Time: PT3M

4. Prepare dressing

   In a small bowl combine apple cider vinegar, olive oil, balsamic vinegar, red chili flakes (if using), salt, and black pepper. Stir until well blended.

   Time: PT2M

5. Combine and toss

   Add the chopped parsley and mint to the carrot ribbons, pour the dressing over, and toss gently until every ribbon is evenly coated.

   Time: PT2M

6. Add garnish

   Sprinkle sesame seeds over the top of the salad, if using.

   Time: PT1M

7. Serve or store

   Serve immediately, or transfer to an airtight container and refrigerate for up to three days.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

5 g