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Lunch Today: Carrot Ribbon Salad
Paula Gallagher on
Carrots may not be the hip new veggie but they are one of my favorites. Super versatile, the carrot can be eaten raw, steamed, stir fried, stewed, and shredded.
Carrots also have countless health benefits. High in beta carotene, which is converted to vitamin A in the body, they are great for your eyes and can help prevent cataracts and macular degeneration, as well as night blindness, which keeps eyes from adjusting to the dark.
Carrots also contain high amounts of soluble fiber, largely from pectin, which could be the reason they have been shown to lower cholesterol.
So enjoy this easy fresh carrot salad. Simple yet tasty, it makes a great side dish to fish or chicken.
Carrot Ribbon Salad
4 large carrots
1 large Granny Smith apple
4 green onions, thinly sliced on the diagonal
Dressing
2 Tbsp grapeseed oil
Finely grated zest from 1/2 orange
2 Tbsp freshly squeezed orange juice
1 Tbsp apple cider vinegar
1 tsp liquid honey
1/2 tsp Dijon mustard
1/2 tsp peeled and finely grated ginger
1 small garlic clove, crushed and minced
Pinch of crushed dried chilies (this is optional)
Salt and pepper, to taste
Trim ends from the carrots and peel using a vegetable peeler. Shave the carrots lengthwise into thin ribbons. Place carrot ribbons in a large bowl. Core the apple and slice into thin wedges. Add apple slices to carrots along with green onions and set aside.
Combine dressing ingredients in a small bowl. Whisk to blend. Drizzle over salad and gently toss to coat evenly. Serve at room temperature within a couple of hours!
Photo from here, with thanks.
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