Ginger Lime Carrot Salad
This salad is incredibly easy to make, and while it is best if able to marinade for a few hours (or overnight), it is also delicious after only 20 minutes. This is a taste as you go marinade and make sure you taste it before serving as the flavor adjusts as it marinates. I tried 4 different styles of cutting the carrots and found that a thin julienne chop works best. My mandolin does this for me which saves in prep time!
- Organic large carrots Thin julienne chop works best, or you can thinly slice or grate
- limes I used 1 lime for maybe 6 carrots.
- fresh ginger will need 1-2inches grated finely
- parsley or cilantro or mint chop a few tablespoons for garnish
- unrefined sea salt
- white or black pepper
- Slice carrots, I found that the julienne cut works best, but all 4 were still yummy!
- Roll the lime (or limes) under the palm of your hand until your hand smells like lime. Then slice the lime in half and squeeze into a small bowl. Or if you have a lime/lemon juicer, use that.
- Peel and grate the ginger and add to the lime.
- Add in olive oil and white wine vinegar, salt and pepper until the marinade is to your liking. It should have a nice balance between the flavors with the spiciness and zing of the ginger and lime coming through. Play around with the proportions of the ingredients until you are happy with how it tastes. I love ginger, so I go heavy on ginger while others would like it to be more subtle.
- Dress carrots with the marinade, mix well, cover and leave in fridge for at least 20 minutes or overnight. This is a great salad to make the night before to take for lunch or even have for dinner the next night!