Wonderful raw carrot salad with coconut, peach vinegar, and carrot sweetness.
| Prep Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 1 |
| Yield: | 1 salad |
Ingredients
- 1 tablespoon Meyer lemon-infused olive oil
- 1 teaspoon peach-infused balsamic vinegar
- 1 pinch garlic powder
- salt and ground black pepper to taste
- 1 large carrot
- ⅓ daikon radish
- 1 tablespoon slivered almonds
- 1 tablespoon shredded coconut
- 1 teaspoon snipped fresh chives
Instructions
- Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
- Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
- Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.