- 1 bunch rainbow carrots
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cumin
- salt and freshly ground black pepper to taste
- 2 green onions, sliced
- Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
- Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.
04/06/2018
recipepes.com
Rainbow Carrot Salad, recipe
PT15M
PT1H
5
455 calories