I found great big fat carrots in the Asian section of the grocery store, perfect for spiralizing! (They were labeled “Chinese carrots” but the only difference I can tell is the size). You can use regular carrots, just pick the fattest, straightest ones for spiralizing because they give you the most yield and are easiest. If you don’t have a spiralizer, try a mandoline to julienne them or a y-peeler to make ribbons. Once the carrots marinate in the dressing, they soften a bit but still have some crispness, which we really liked. The sweet cilantro dressing also contrasts nicely with a bit of bite from some crisp red onion.
1. Chop cilantro finely and place in a large mixing bowl. Add olive oil, vinegar, salt and sweetener and stir to blend.
2. Add spiralized carrots and sliced red onion to bowl and toss with tongs to mix well. Let sit at least 30 minutes for best flavor, but may be enjoyed immediately. Leftovers can be saved in the refrigerator for 2 days and stay totally delicious.
Serves 4 as a side dish
Nutrition Facts: 53 calories, 1 g fat, 9 g carbohydrate, 2 g fiber, 0 g protein
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