05/10/12

Tangy Carrot & Cilantro Salad

Cilantro is one of my all time favorite ingredients, and I use it a lot! Power-packed with flavor, cilantro supports blood sugar-regulating mechanisms and gastrointestinal health, as well.

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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