Spiralized Carrot Salad with Lemon Ginger Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots, large
  • 1 Garlic clove, medium
  • 1 1 inch piece Ginger
  • 1 Lemon
  • 1/4 cup Parsley, fresh

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin
  • 1 tbsp Rice wine vinegar

Found on girlinthelittleredkitchen.com

Ingredients

• 2 large carrots, peeled
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and juiced
• 1 medium garlic clove, finely minced
• 1 inch piece of ginger, peeled and finely minced
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1 tablespoon rice wine vinegar
• 1/3 cup extra virgin olive oil

Directions

• Trim the edges from your carrots and using a spiralizer with the fine shredding blade spiralize the carrots into a large bowl. If you dont own a spiralizer you can shred the carrots.
• Toss the carrots with the chopped parsley.
• In a bowl whisk together the lemon juice, zest, minced garlic, ginger, honey, salt and rice wine vinegar. While whisking very slow drizzle the olive oil until the dressing is emulsified.
• Pour over the salad and coat completely. Let sit for at least 15 minutes before serving.
• Salad can be prepped and dressing earlier in the day and is good for about 1-2 days refrigerated.