Carrot Salad
This recipe has become one of my new favorite things to prep for a few reasons. It can stand alone on its own! Like a carrot salad. It could be a condiment or it could be an addition. You can make a big bowl of it then add it to other things to make a full recipe. If you like this recipe be sure to check out this one too! and this one!
Carrot Prep
To get started I wash my four pretty large carrots then peel them into love shaves. Once my shaves are all in a bowl I add about a quarter teaspoon of salt to them, as well as a teaspoon of apple cider vinegar, a tablespoon of agave you could also add a pinch of lemon juice if you want. Give that a good mix, make sure everything is nice and coated. At this point give it a taste to see if it has the sweetness, saltiness, acidity that you like! If the taste is right, it’s time that we add the carrot shavings to a plastic container and make sure any liquid goes in too! Then just throw that into the fridge for about thirty minutes.
How to Serve
As is, this could be used as a condiment on tacos, sandwiches, or you could just eat it as is! But there are so many different ways to make this into a salad. One way I like to serve it is by slicing some cucumbers, add some liquid aminos, maybe a little maple syrup, sesame oil, green onions, everything seasoning and shake it up! Pour into a bowl, add some tofu for protein. And this is awesome! Now that it is summer one of my favorite things to make is a macaroni salad. I boil some chickpea pasta, rinse it off and cool it down.
Taste Test
Toss it into a bowl and grab a small handful of the carrot shavings, quickly chop that. Then add it in with some green onion, black pepper, pumpkin seeds, mustard, salt, pepper, and vegan mayo. Mix it up and it comes out phenomenal. So good! You have to give this recipe a try! Watch the full video here!
I Thought This Was Just Carrot Salad… Then I ate It All Week
Ingredients
- 4 carrots
- 1/4 tsp salt
- 1 tsp apple cider vinegar
- 1 tbsp agave
- pinch lemon juice
Instructions
- Wash carrots then peel them into long shaves. Add shaves to bowl with salt, apple cider vinegar, agave, and lemon juice. Give that a good mix.
- Add everything to a container and put a lid on it and let it sit in the fridge for 30 minutes. Serve however you prefer!
This looks like a great base carrot recipe, but I would definitely store it in a glass container. I don’t want any microplastics in my food, especially when there’s an acid.