WEEKDAYS 1e|12c|p

Carrot Mint Salad

Daphne Oz
|
Servings: 4
|
moderate
|
15 to 30 min
Part 1 of 2

A sweet and sour salad with a spicy kick.


  • Ingredients
  • step-by-step directions
Ingredients
Carrot Mint Salad
  • 6-8 extra large carrots (peeled, at least 2-inch diameter)
  • 1 jalapeno (thinly sliced)
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 lime (juiced)
  • 1/4 cup fresh mint (leaves only, roughly chopped)
  • 1/4 cup sliced almonds (toasted, roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Cut the top and bottom of the carrot off to form two flat surfaces. Set the spiralizer to the spaghetti noodle setting. Place carrot into the spiralizer and spin to create noodles. Cut noodles into 3-inch pieces. Grate carrots on a box grater if you do not own a spiralizer. Remove to a large bowl and add jalapenos.
  • In a small bowl add rice wine vinegar, sesame oil, honey and lime juice and whisk to combine. Drizzle over the carrot mixture, add mint and toss to combine. Season with salt and pepper.
  • Garnish with chopped almonds.
  • Tip: 1. The longer the salad sits the better the flavors that develop. Just add the almonds right before serving for an added crunch!
  • Tip: 2. Look for carrots with a 1-inch diameter when using a spiralizer to prevent the carrot from breaking.

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