Ingredients
Scale
- 1 lb large carrots, peeled and grated
- 2 tablespoons fresh ginger, finely minced or grated
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 tablespoon toasted sesame seeds or sunflower seeds (optional for crunch)
Instructions
- Begin by washing and peeling your carrots. Use a box grater or a food processor with a shredding attachment to grate the carrots into thin, uniform shreds. Place the shredded carrots into a large mixing bowl. Peel the fresh ginger root using the edge of a spoon and grate it finely using a microplane or the smallest holes on your grater. Chop your fresh herbs finely and set them aside.
- In a small glass jar or a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, and honey. Add the grated ginger, sea salt, and black pepper. Whisk vigorously until the oil and lemon juice emulsify into a smooth, slightly thickened dressing. Taste the dressing and adjust the sweetness or acidity to your preference.
- Pour the ginger dressing over the shredded carrots. Use salad tongs or two large spoons to toss the mixture thoroughly, ensuring every strand of carrot is coated. Fold in the fresh herbs and toasted seeds. For the best flavor, let the salad sit at room temperature for about 10 to 15 minutes before serving. This allows the ginger and lemon to soften the carrots slightly and lets the flavors meld together perfectly.
- Cook Time: 15 minutes