June 20, 2011

Shaved Carrot Salad

Recently, I've gotten really bored with the traditional lettuce salad.  I've been craving crunchy, tangy, and spicy, and certainly not lettuce.  Which is why something like shaved carrot salad is so fantastic for summer.  A tangy wasabi and citrus based dressing compliments the crunch and sweetness of the carrots.

Shaved Carrot Salad
8 carrots
1 granny smith apple
1 red bell pepper
1 cucumber
2 limes - zest and juice
1 lemon - zest and juice
2 teaspoons wasabi paste
1/2 teaspoons garlic powder
1 teaspoon light agave nectar
1 tablespoon minced basil
1 tablespoon minced mint
2/3 cup rice wine vinegar
1/3 cup extra virgin olive oil
salt and pepper to taste

I started by peeling the carrots, first peeling the outer icky layer and then collecting the shaved carrots.  The apples, cucumber, and red bell pepper are cut into very thin matchsticks.  This way, everything is about the same size.

Everything else is in the dressing, all combined in a tupperware container and emulsified by shaking.  This is one of my favorite ways of making dressing, mainly because I don't have to awkwardly whisk while streaming in oil.  The 1/2 cup tupperware containers are my absolute favorite for bringing salad for lunch at work to keep everything as fresh as possible.  I poured the dressing over the vegetables and let it soak in for at least an hour before serving.

Crunchy, tangy, and spicy - the perfect no-lettuce summer salad!

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