Raw Rainbow “Noodles”
a bright, colorful shredded carrot salad
Servings: 4 side servings
Calories: 210kcal
Ingredients
- 2 large orange carrots
- 2 large purple carrots
- 1 medium parsnip
- 1 large sweet apple
- 1 2-inch piece of fresh ginger about 2-inches long
- 3 scallions
- ¼ cup toasted pecans chopped
- 1 tablespoons apple cider vinegar
- 1 tablespoons maple syrup
- 2 tablespoons olive oil
- kosher salt and pepper
Instructions
- Peel and shred the vegetables and apple using a mandoline or other shredding tool.
- Peel the ginger and shred about a tablespoon (or more or less to taste).
- Slice the scallions on the diagonal, into 2-inch pieces, and then slice each piece in half the long way.
- Place everything in a bowl, and toss with pecans to combine well.
- Mix together vinegar, syrup, olive oil and season with salt and pepper to taste.
- Pour dressing over salad and toss to coat well. Refrigerate for about 30 minutes to let flavors develop, and serve.
Notes
[nutrition-label id=4975]
Nutrition
Serving: 0g | Calories: 210kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 56mg | Potassium: 501mg | Fiber: 6g | Sugar: 15g | Vitamin A: 12152IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 1mg