Shredded Carrot Salad

Prep Time: 15 minutes

Cooking Time: None

Yield: 4 servings

Ingredients:

• 1 lb bag (16 oz.) organic carrots
• 1 teaspoon apple cider vinegar
• 1 teaspoon umeboshi plum vinegar (or lemon juice + a pinch sea salt)
• 4 teaspoons extra virgin olive oil
• juice of a handful of freshly grated ginger
• 1/4 cup fresh parsley, chopped
• 1/4 cup dried currants (optional)
• 1/4 cup raw pumpkin seeds (optional)

Directions:

1. Shred/grate carrots by hand with a food grater (watch those fingers!) or in a food processor.
2. In a large bowl, combine apple cider vinegar, umeboshi plum vinegar (or lemon juice and

salt) and extra virgin olive oil, along with the juice of a handful of freshly grated ginger.

3. Combine briskly with a whisk or fork.
4. Add currants, raw pumpkin seeds and parsley.
5. Add carrots and toss all ingredients with clean hands.

Note:

The dressing should be more pungent than one would normally like for a lettuce salad, as the intense sweetness of organic carrots tends to balance it nicely. If it becomes too sour, add a little more olive oil.

This carrot salad is not only refreshing and portable – great for picnics or packed lunches – it also has a wonderful balance between sweet and sour, and a beautiful color.