RAW CARROT SALAD

RECIPE COURTESY OF HILARY BARBSY 
PHOTOGRAPHY BY MIEKO HORIKOSHI 

This salad will break down quite a bit once you mix it in the dressing. Very tasty if done a few hours ahead of time to marinate.

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RAW CARROT SALAD

Ingredients

INGREDIENTS 

  • 3 Local multicolored carrots, shaved into thin ribbons with a sharp peeler or mandolin 
  • 1 Kohlrabi, peeled and shredded 
  • ¼ radish, watermelon or purple, washed and shredded 
  • 1 Golden or Chioggia Beet, peeled and shredded. It will oxidize so place into water if prepping ahead of time. 
  • ¼ Cup chives, thinly sliced 
  • Small handful of mint, rough chop 
  • Small handful of cilantro, rough chop, small stems are ok. 
  • ⅓ Cup ground mac nuts, salted 

DRESSING 

  • ½ Cup lime juice 
  • zest of 1 lime 
  • 1" Piece of ginger, shredded on a micro plane 
  • 1 Clove of garlic shredded on micro plane 
  • ⅓ Cup + 1 Tbsp Brown Sugar 
  • 1 tbsp hot water 
  • 1 tbsp Tamari 

Instructions

  • Shake all ingredients in a mason jar to dissolve sugar. Shake well again just before adding to carrot-vegetable mixture 
  • Mix shredded vegetables in medium mixing bowl. Shake dressing before tossing with carrot mixture. Stack high in a bowl to serve, garnishing with ground macadamia nuts and fresh herbs. Add sea salt & pepper to taste. 
  • Enjoy!