We were at the vegetable stand the other day and they had organic purple carrots at 3 bunches for $1. Of course, we got three bunches and yesterday I whipped up a little raw carrot salad for lunch. I used the spiralizer, which was a bit tough with carrots — most of them turned out in little short crescent shapes, but I did get a few nice long noodley pieces. I used some of the purple carrots and some regular old orange carrots for some variation. You can, of course, make this by grating carrots, or slicing them very thinly with a knife or mandolin (you certainly don’t have to have a spiralizer to make this). The sauce for this is not raw (peanut butter is made with roasted peanuts and I honestly don’t know the raw status of tamari and brown rice vinegar!), but it sure is tasty.
The Recipe
Serves 2
2 1/2 – 3 cups of carrot (spiralized, grated, sliced, etc.)
2 Tbls ginger juice (or 1 Tbls finely grated fresh ginger mixed with 1 Tbls water)
2 Tbls low sodium tamari or soy sauce
2 Tbls brown rice vinegar
sprinkle of powdered garlic (or some finely minced fresh garlic)
1 mounded tsp peanut butter
2 green onions, minced.
In a jar with a tightly closing lid, add all ingredients except the carrots (hint: reserve a pinch of the green onions as a garnish for the top of each dish). Put the lid on the jar and shake vigorously until the sauce is well combined. Place prepared carrots in a medium sized mixing bowl and toss with the sauce. It’s nice if this can sit in the fridge to let the flavors meld, but you can also eat it right away. If you give it time to sit, give it a stir occasionally so that the sauce coats all the carrots.
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What a great deal on some beautiful carrots. I love how you spiralized them…so fancy! The combination of ingredients – ginger, peanuts and carrots are great!
The spiralizing was pretty, but tough (much easier with a vegetable with a larger diameter, like a zucchini). Yesterday I made this salad again and grated the carrots and it was much easier! 🙂