It’s also a knock-out when combined with carrots and citrus juice (and it makes an amazing addition to pico de gallo, too.)
To take this recipe to the next level, add a fresh avocado, cut into chunks…to make it dinner, add a handful of steamed shrimp…awesome!
Carrot & Cilantro Salad
2 large carrots, peeled
1/2 cup cilantro, chopped
3 T rice vinegar
1 T sesame oil
1 tsp chili paste (optional)
Sea salt and fresh ground black pepper, to taste
Slice the carrots thinly, (I use a potato peeler). Combine rice vinegar, sesame oil and chili paste in a separate bowl.
Pour mixture over carrots and cilantro and mix to coat evenly.
Let rest 20-30 minutes, in the fridge before serving.
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