Fresh Winter Carrot Salad
With cleansing, detoxifying, and anti-inflammatory ingredients including carrots, celery, lemon, and ginger, this thirst-quenching salad is a tasty companion to your healthy New Year’s resolutions. Through the holidays and into the New Year, it is a perfect balance of healthy and indulgent. This can be a side to any savory meal or enjoyed as a gingery, tangy, anti-inflammatory dessert. I prepare this salad with all organic ingredients. Paleo and Vegan.
Fresh Winter Carrot Salad (Paleo, Vegan)
- 5 large carrots, unpeeled and shredded
- 4 celery stalks, chopped
- ¾ cup raisins
- 3 tablespoons fresh ginger root, finely chopped (increase or decrease to taste)
- Juice of 4 lemons
- 3 Tablespoons raw honey
- Olive oil
- Cardamom
Time needed: 2 hours and 30 minutes
Instructions
- Shred
Using a grater shred carrots.
- Chop
Chop celery.
- Combine ingredients.
Combine all ingredients except olive oil.
- Marinate salad for few hours.
Refrigerate for a few hours so flavors can meld. As the raisins soak in the lemon juice they will release their sweetness and flavor so know that the salad will sweeten with time.
- Drizzle
Before serving, drizzle with olive oil and sprinkle with cardamom.
Some of my favorite add-ins to this simple recipe include adding the following:
- Chopped apple
- Fresh pineapple
- Sunflower seeds, walnuts or pecans
- Dried cranberries instead of raisins
- Chopped parsley or shredded kale
