Shredded Carrot Salad
Posted on
January 1, 2014
at
7:23 pm
by Laura Piazza /
Dairy Free, Egg Free, GAPS, Gluten Free, Grain Free, Paleo, Phase 1, Primal, Raw, Recipes, Salads, Sides, Specific Carbohydrate Diet, Vegetarian
/ 0
Make this Shredded Carrot Salad to take to work for lunch, or serve as a dinner side dish with Almond and Herb Crusted Tilapia (page 97).
Shredded Carrot Salad
Prep time
Total time
Ingredients
- 2 cups shredded carrots (about 8 ounces)
- ¼ cup Homemade Mayonnaise (page 248)
- 1½ teaspoons raw honey
- 1 teaspoon freshly chopped chives
- ½ teaspoon lemon thyme
- 2 teaspoons raw apple cider vinegar
- 2 tablespoons chopped walnuts
Instructions
- Combine all the ingredients in a bowl and stir well.
- Refrigerate for at least an hour before serving.
Notes
Phase 3 Variation: Once you reach Phase 3, you may add 2 tablespoons of fruit-juice sweetened, dried cranberries. They give the salad a sweet, tart taste that you are sure to enjoy.
Cook’s Note: Lemon thyme is a type of thyme that has a lemon scent and taste. If it is not available, you can substitute regular fresh thyme.
Nutrition Note: Shredding or slicing vegetables increases nutrient availability.
Cook’s Note: Lemon thyme is a type of thyme that has a lemon scent and taste. If it is not available, you can substitute regular fresh thyme.
Nutrition Note: Shredding or slicing vegetables increases nutrient availability.
This recipe appears on page 81 of Recipes for Repair.
Tags: salad, shredded carrots