Sweet and Salty Ribboned Carrot Salad

Recently, there has been a trend about “Eating your Skincare,” which has sparked a love for a good carrot salad and juices for its retinol content. I love this trend because it supports what we do know, but sometimes don’t acknowledge: food is nutrition. Food is medicine. Right now, carrot is getting her 15 minutes of fame, which suits me perfectly, because I have always loved crunching on slightly sweet carrots in multiple summer, fall, and winter recipes. For a quick hot weather treat to use up that bag in the fridge, here is a great gingery, salty and sweet recipe that pairs well with a grain bowl, veggie dumplings, or on its own for a light snack.

Sweet and Salty Ginger Carrot Salad in a Quinoa Grain Bowl with Gochujang-flavored tofu, and Tomato Salad.

What you may need:

Vegetable Peeler

Mixing Bowl

Ingredients:

1 large or 2 medium carrots

1.5 tbsp Soy sauce

2 tsp Honey or agave

1 tbsp Sesame Oil

1/2 tbsp Rice Vinegar (I used white wine vinegar in my video because I was out)

Garlic Powder

1/2 tbsp Ginger Puree (ginger powder also works)

Instructions:

Use the vegetable peeler to ribbon the carrots.

Toss in a mixing bowl

Season to your preference.

For my salad recipes, I often make my own dressing with a balance of salt, acid, and fat/oil. Then I add whatever other seasonings I want to deepen the flavor profile. I like acidic flavors, so I am generous with adding vinegar and lemon or lime juice.