Sweet & Spicy Carrot Ribbons Salad
Carrot ribbons sprinkled with chopped parsley and pistachios, sliced jalapenos and wedges of lime. This raw carrot salad is spicy, tangy, sweet and has the perfect bite...light and satisfying, simple and delicious.
Servings: 6
Calories: 113kcal
Equipment
Ingredients
- 1 lb large carrots
- 2 jalapenos sliced and seeded
- 2 cloves garlic peeled and grated
- 2 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 2 teaspoon maple syrup or honey
- ¼ cup chopped pistachios
- ¼ cup chopped parsley
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Wash carrots. Trim ends off and use a vegetable peeler to peel. Then, continue to peel off carrot into long ribbons. Place in a medium sized bowl. Continue with all carrots. It's fine is some ribbons are wider than others.
- Drizzle olive oil, lime juice, vinegar and maple syrup over carrot mixture.
- Peel garlic cloves and use a microplane to finely grate. Alternately, using a garlic press. Do this right over the bowl with carrots.
- Cut jalapeno into thin rounds, discarding the seeds. The more you leave in, the spicier your carrot salad will be. Add to bowl.
- Roughly chop pistachios and parsley, then add to bowl.
- Sprinkle salt and pepper over everything and then toss until everything is coated with the marinade, making sure the garlic is evenly distributed.
- Cover and refrigerate. Flavors will gel and carrots will soften a bit as time goes by. Make this 1-2 hours in advance(or the night before you need it)and serve cold.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 248mg | Potassium: 333mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12905IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg