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 3
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 almondsInstructions
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.
Export to:- Print View
- MasterCook4
- Plain Text
Summary
| Yield | |
|---|---|
| Source | Original Recipe by S. Sammartino, copyright 2013 thymetospiceitup.com |
| Prep time | 15 minutes |
| Cooking time | N/A |
| Total time | 15 minutes |