Description
This Penicillin Carrot Salad is a vibrant, antioxidant-packed standout that delivers a bright, wholesome punch to your day.
Ingredients
Scale
Base Ingredients:
- 8 cups peeled, thinly stripped carrots * (1 lb. 6 oz. peeled and ribboned)
- ½ cup finely chopped fresh parsley (1 bunch) *
- 6 to 12 green onions, thinly sliced (1 to 1 ½ cups) *
Dressing Ingredients:
- ½ cup Garlic Vinegar Dressing Base *
- 1 Tablespoon red wine vinegar (+/-) *
- ¼ cup tahini *
- 2 Tablespoons lemon juice
Other Ingredients:
- Sea salt and Pepper to taste
Instructions
- Prepare the Garlic Vinegar Dressing Base the day before or earlier in the day, refrigerate until ready to use.
- Clean, peel, and thinly slice the carrots into long, very thin strips using a vegetable peeler and place into a bowl. Add the finely chopped fresh parsley and sliced green onions into the bowl along with the thinly sliced carrots. Mix thoroughly, set aside.
- Place all the Dressing Ingredients into a small bowl, mix well until smooth and emulsified.
- Pour the dressing over the carrot mixture, toss well to thoroughly coat all the ingredients. Add sea salt and pepper to taste. Cover and allow the carrot salad to sit in the refrigerator for 20 minutes or overnight. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 to 8 (makes 8 cups)