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I made this salad with leftover shredded carrots I had from making the Carrot Wedding Cake. I over bought on carrots because I wanted to make sure to have enough for the cake…so I had leftovers of course. Which IS ALWAYS a fun challenge for me. That is the beauty of cooking with leftovers – endless inspiration and ideas because you never have the same combination of ingredients – exactly. Which makes me think outside the box and just have fun experimenting!!!

I don’t normally buy pre-shredded carrots, so this was a new ingredient for sure . In reality, I can’t take credit for this recipe though, as I found it on the shredded carrot package. I did tweak it a bit, but the inspiration came straight from the label. Sometimes those on the package recipes are actually great! I served this with grilled organic chicken cutlets that had a Jamaican Jerk spice blend rub. For those of us counting calories/fat/protein ratios and the like, I do have nutritional information at the bottom of the recipe!

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INGREDIENTS:

7 cups carrots, shredded

1 cup onion, thinly sliced

1/3 cup green onion, sliced

1/3 cup water

1 TBS brown sugar

5 TBS apple cider vinegar

3 TBS grape seed oil

1/3 cup fresh cilantro

½ tsp salt

pinch of hot pepper

METHOD:

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Mix carrots and onions together in a large mixing bowl. In a smaller bowl whisk together all other ingredients. Pour over carrots, mix well to coat. Refrigerate at least 2 hours before serving. Serves 6.

Each Serving: 160 calories, 24 carbs, 7 fat, 1.5 protein