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Carrot Ribbon Salad

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Ingredients Method

Ingredients
  

  • For the Carrot Ribbons:
  • 6-8 medium to large carrots peeled
  • For the Honey-Lime Vinaigrette:
  • 3 tablespoons fresh lime juice from about 2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 small clove garlic minced very finely (or ¼ teaspoon garlic powder)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Optional: Pinch of red pepper flakes for a subtle kick
  • For Garnish Optional, but Recommended!:
  • 2 tablespoons fresh cilantro or mint finely chopped
  • 1 tablespoon toasted sesame seeds or chopped pistachios for crunch

Method
 

  1. Prepare the Carrots: This is the fun part! Take your peeled carrots and a vegetable peeler (a Y-peeler works best, but a swivel peeler is fine too). Pressing firmly, run the peeler along the length of each carrot to create long, thin ribbons. Continue peeling until you reach the core or it becomes too difficult to make ribbons.
  2. Make the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, whisk together (or shake) the fresh lime juice, olive oil, honey, minced garlic, salt, black pepper, and red pepper flakes (if using). Whisk or shake vigorously until the dressing is well combined and slightly emulsified.
  3. Dress the Ribbons: Place the carrot ribbons in a medium-sized mixing bowl. Pour the prepared honey-lime vinaigrette over the carrots.
  4. Toss Gently: Using tongs or your clean hands, gently toss the carrot ribbons with the dressing until they are all evenly coated.
  5. Chill (Optional): For best results and to allow the flavors to meld, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This also slightly softens the ribbons.
  6. Garnish & Serve: Just before serving, sprinkle with fresh chopped cilantro or mint and toasted sesame seeds or chopped pistachios, if desired. Serve immediately and enjoy!