Ingredients
Scale
- 1 medium carrot (peeled into ribbons)
- 1 teaspoon coconut oil (cold-pressed)
- 1 teaspoon apple cider vinegar (or white vinegar)
- A pinch of sea salt or Himalayan salt
Instructions
- Peel the carrot into long ribbons using a vegetable peeler. Avoid grating.
- In a bowl, combine carrot, coconut oil, and vinegar.
- Add salt and gently mix to coat evenly.
- Serve immediately, ideally on an empty stomach.
- 🧊 Store in the refrigerator for up to 3 days in an airtight container, but it’s best fresh.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Fat | 7.5 g |
| Saturated Fat | 6.8 g |
| Carbohydrates | 6.2 g |
| Fiber | 2.0 g |
| Sugars | 3.4 g |
| Protein | 0.6 g |
| Sodium | 150 mg |
| Vitamin A | 230% DV |
- Prep Time: 5 minutes
- Category: Salad, Snack
- Cuisine: Functional Nutrition, Natural Wellness