Thai Carrot Salad

Description

Bastyr dietetic intern Siona Sammartino shares this recipe from her recent healthy vegetables video series.

This salad is bursting with a rainbow of flavors. Veggies should never be boring and this one is for sure a winner! Serve with a piece of seared halibut, salmon, chicken, grass-fed steak or lentils and enjoy.

Ingredients

4 cup

carrot, shredded

1 cup

chard, thinly sliced

1 cup

red bell pepper, thinly sliced

green onions (tops and bottoms)

2 tbsp

fresh cilantro, roughly chopped

3 tbsp

Thai basil, roughly chopped

5 tsp

brown rice vinegar

1⁄4 cup

unrefined sesame oil

1 1⁄2 tsp

tamari or coconut aminos

1⁄2 tsp

toasted hot pepper sesame oil

1 tsp

maple syrup

1 pinch

sea salt

2 tbsp

chopped toasted almonds

Instructions

Combine carrots, chard, peppers, onions, cilantro and basil in a large preparation bowl and set aside. Whisk together vinegar, oil, tamari, hot oil and syrup in a glass measuring cup. Taste and add sea salt as needed to pop and marry flavors. Add dressing to salad and toss to coat. Garnish with almonds and enjoy.