Carrot Ribbon Salad
Crunchy carrot ribbons with a homemade dressing.
Servings: 6 Servings
Equipment
- Y-Peeler
Ingredients
- 2 pounds whole carrots about 5 cups
- 3 tablespoons avocado oil (Note 1)
- 2 tablespoons apple cider vinegar (Note 2)
- 2 tablespoons pure maple syrup (Note 3)
- 1 teaspoon dijon mustard
- ¼ teaspoon kosher salt
- ½ cup dried cranberries (Note 4)
- ½ cup roasted pepitas
Instructions
- In a large bowl, add the avocado oil, apple cider vinegar, maple syrup, dijon mustard, and kosher salt. Whisk the ingredients together until combined. Set aside.
- Wash and peel the carrots. With a knife, cut off the bottoms and the tops.
- Hold the top of the carrot and use the peeler to shave it into ribbons.
- Add the carrot ribbons to the bowl with the dressing. Toss until coated with dressing.
- If serving right away, add the dried cranberries and roasted pepitas. If serving the next day, wait to add until just before serving.
- Cover and refrigerate the salad. The longer the carrots sit in the dressing, the longer they marinate and the softer they get.
Notes
Note 1: Any neutral-tasting oil can be used for the dressing.
Note 2: White distilled vinegar will also work, but it gives the dressing a bit more of a bite.
Note 3: Only use pure maple syrup. Skip the imitation with fake ingredients.
Note 4: Raisins can also be used.
Nutrition Information
Serving: 1 ServingCalories: 230kcalCarbohydrates: 28gProtein: 4gFat: 12gSugar: 18g
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