Garlic Ginger Carrot Salad

It has been 2 years since I first heard about raw and living foods and it has been a wonderful journey. If you are not familiar with raw and living foods the idea is to supply your diet from fruits, vegetables, sprouted grains, sprouted seeds, and nuts – that are not heated above 115 degrees. The temperature is important because foods are able to retain important vitamins and enzymes when left in their natural state.

What I like most about ‘raw’ is all the freaking fruits and veggies that can be eaten. It totally opened my mind to so many new ways of preparing things.

Many cookbooks and classes pertaining to raw foods focus on the gourmet raw. These recipes can be complex and time consuming. Don’t get me wrong I like the challenge but not everyday – yeesh! I know when a taste hits, I want it now, not 2 days from now.

Which makes me wonder if after making a few complex raw dishes, people lose their enchantment and get tired thinking every recipe is that involved. Healthy eating needs to be manageable and balanced so that it can transition beyond a diet to a lifestyle of healthy eating habits. That’s why I try to find or make meals like this salad.

The recipe today is a good example of how I like to look at meals or dish ideas. It’s made of ingredients that are common and familiar but presents them in a way that is exciting. At least to me 😉 hopefully you too! This one is comprised of mostly carrots yet its flavorful enough and fills you up so that it doesn’t seem like it is just carrots. Other veggies are welcome to join this salad but we’ve been holding out going to the grocery store and I’m really trying to see how creative and smart I can be with the ingredients we do have on hand.

Ginger and garlic and tamari are some of my FAVORITE flavor combinations. I find them in my salads all the time. I meant to add avocado to the side of this but forgot. If you have some of that hiding around – toss it in or serve it along side – it will be delicious!

I hope you enjoy!

Garlic Ginger Carrot Salad

Yield: Approximately 4 cups

Serving Size: 1 cup

Ingredients

4 cups baby carrots
1/2 small red onion, ends removed
2" peeled ginger, chunked
3 cloves garlic, minced
1/4 cup basil leaves, thinly sliced
1 tablespoon toasted sesame oil
1 tablespoon tamari soy sauce
1/2 lemon, juiced
1 teaspoon coriander or 2 tablespoons of chopped cilantro

Instructions

Shred the carrots. I used the shredding blade in my 7 cup food processor.
Still using the shredding disc, shred the onion and ginger right into the carrot mixture. Remove large pieces of onion that are not processed.
Empty mixture into a bowl and add remaining ingredients, tossing well to coat.
Enjoy!

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