Ingredients
Scale
- 3 large raw carrots (grated or julienned)
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon raw honey or maple syrup (optional)
- Sea salt (to taste)
- Black pepper (to taste)
- ¼ teaspoon red pepper flakes
- Chopped fresh parsley for garnish
Instructions
- Prep the carrots: Wash thoroughly and grate or peel into thin ribbons.
- Make the dressing: In a small bowl, whisk vinegar, olive oil, optional sweetener, salt, and pepper.
- Combine: Toss the carrots with the dressing until evenly coated.
- Flavor boost: Add parsley and red pepper flakes. Mix well.
- Rest (Optional): Let the salad sit for 20–30 minutes to enhance flavor and digestibility.
- Serve & Store: Serve fresh or refrigerate in an airtight container for up to 3 days.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 140 mg |
| Total Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 1 g |
| Vitamin A | 320% DV |
| Vitamin C | 10% DV |
| Potassium | 340 mg |
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Functiona, Natural Wellness