Raw Carrot Salad

Updated: 11/14/23

Perfect for a side dish, this Raw Carrot Salad can be made up to a day in advance.

Raw Carrot Salad

Servings:
2.5 Vegetables

Suitable for Freedom Meal Plans 5-7 ONLY

Ingredients:
1 cup Carrot Ribbons
½ tsp. Extra Light Olive Oil
½ Tbsp Apple Cider Vinegar
3 minced Green Onions (white parts only)
½ tsp fresh Lemon, zest and juice
Garlic Powder or Salt-Free Blend (to taste)
Fresh Dill (to taste)

Preparation:
Use a vegetable peeler or spiralizer to make ribbons from carrot, rotating as you peel. Place all the carrot ribbons in your serving bowl. Note: one carrot makes about 1½ cups of carrot ribbons.

Save any leftover carrot pieces for a snack. In a small, lidded jar or container, combine the Extra light olive oil, apple cider vinegar, minced green onion, lemon zest and juice, and garlic powder. Cover with the lid and give it a good shake. Taste and adjust the flavor as needed. Then shake again and use half to 3/4 of it to dress the salad. Add in some fresh dill weed and use salad tongs to toss until well combined. Refrigerate up to a day before serving. Then add the remaining dressing, as needed, right before its time to serve.