Eat Well, Be Well!
We shared this recipe on Crowded Earth Kitchen several years ago, and since that time quite a few health conscious readers have joined the Crowded Earth Kitchen circle of friends. Everything about this light and crunchy salad is aimed at wellness, from the cancer fighting phytochemicals in carrots to the anti-angiogenic compounds in the simple dressing ingredients. If your local market sells carrots in a variety of colors, great! Different colors (orange, yellow, purple, red) indicate different phytochemicals, and we want to invite lots of those disease fighters to this dinner party! Don’t worry if you can’t find other colors, though – commonly available orange carrots are super healthy on their own. Read more about the awesome properties of carrots here!
I’m using my Veggetti vegetable spiralizer for this carrot salad. For just a few dollars, it offers a great way to enjoy a variety of crunchy vegetables.
If you don’t have a vegetable spiralizer, that’s fine – you can make this same recipe with grated or shredded carrots. Either way, your salad will be delicious!
Ingredients (Serves 1 as a meal or 2 as a side)
2 large or 3 small carrots
For the dressing:
1 teaspoon diced fresh ginger
1 diced clove of garlic
1/4 onion, chopped
1 tablespoon unfiltered apple cider vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon Braggs Liquid Aminos (or use soy sauce)
1 sprig of fresh mint (or 1/2 teaspoon of dried, crushed mint)
Step 1) Spiralize or shred your carrots. Arrange on a serving plate.
Step 2) Combine all dressing ingredients in a small blender. Blend until onion is pulverized and a creamy emulsion forms.
Step 3) Drizzle dressing over carrots. Garnish with fresh mint and serve immediately.