Carrot and Ginger Salad
Recipe type: Side
Cuisine: Thai
- 1lb carrots, shaved into ribbons
- ¼ cup lime juice
- ¼ cup olive oil
- ¼ cup cilantro, chopped
- 1 TBS grated ginger
- ½ tsp unrefined salt
- Chop both ends off the carrots, peel and discard (or compost) the peels.
- Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.
- Chop the cilantro and mix with the carrots ribbons.
- Mix the lime juice, olive oil, lime zest, and unrefined salt together in a bowl.
- Pour the dressing over the salad and toss to cover.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/pan-fried-thai-chicken-with-carrot-and-ginger-salad/
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