Rice Vinegar Carrot Salad
When I discovered the role of raw carrots in sweeping out endotoxins (basically anything in your GI tract that isn’t supposed to be there) I started eating them daily! While munching on a huge raw carrot feels like a throw back to my Bugs Bunny impersonating days, every so often I like to make a bit of time to make a carrot salad. I’ve done many variations over the years, many of which I’m sure I’ll share here over time, but this Asian flavored combo goes so well with our favorite flavor profiles! I love keeping a large jar in the fridge and find myself pinching huge bites of it throughout the day. It’s especially good in a rice bowl situation with the sweet and savory pork chops.
Ingredients:
2 carrots, as thinly sliced as you can get them or grated on a large box grater
2 watermelon radishes (or 1 more carrot), as thinly sliced as you can get them or grated on a large box grater
1 tablespoon melted coconut oil
2 teaspoons brown rice vinegar
1 teaspoon coconut aminos
1/4 cup cilantro, chopped
Directions:
Toss all of the ingredients together in a large bowl. Taste and adjust the seasoning as you like. Store in the fridge and add a scoop to your favorite meals.
