Insalata semplice di carote crude con uvetta

Ingredienti

• 2 cups raw carrots (about 2 large), peeled and coarsely shredded, julienned, or spiralized
• 1/2 cup green onion, dark green tops only, chopped
• 3 tablespoons raisins (optional – omit for a savory salad)
• 1 tablespoon garlic-infused olive oil or extra virgin olive oil + 1/4 teaspoon garlic powder (if not low FODMAP)
• 2 teaspoons white wine vinegar or apple cider vinegar
• 1 teaspoon honey or maple syrup (for vegan option), optional
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Preparazione

1. 1

   Mix the produce: To a large bowl, add carrots, green onions, and raisins (if using) and mix with your hands or a large spoon to combine.

2. 2

   Make the dressing: In a separate small bowl, whisk together dressing ingredients: oil, garlic powder (if using), vinegar, honey or maple syrup (if using), salt and pepper.

3. 3

   Combine produce and dressing: Pour the dressing over the produce mixture and stir until the produce is well coated with dressing.

4. 4

   Refrigerate: Cover and refrigerate for a minimum of 30 minutes. Stir again prior to serving.

5. 5

   Taste the salad and adjust the seasonings and sweetener as needed.

6. 6

   Serve as a side dish alongside my maple dijon glazed ham, grilled pork chops, buttermilk marinated chicken drumsticks, or upcoming crab cakes recipe.

7. 7

   Store: This carrot salad is best when served the same day, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days. See post above for make ahead tips.