Serves 1
Directions
- 1Peel the skin off the carrots to ensure no bitter parts.
- 2Shred the carrots using an OXO carrot shredder, aiming for long, cylindrical pieces.
- 3Peel and prepare six cloves of garlic.
- 4Add 1/3 cup of avocado oil to the shredded carrots.
- 5Add about half a cup of Prosecco wine vinegar (or any white vinegar).
- 6Add about a tablespoon of salt.
- 7Add about a tablespoon of coriander.
- 8Add about a tablespoon of Korean style red pepper (gochugaru).
- 9Add a little bit of fresh cracked pepper.
- 10Put on a glove and mix all ingredients very well.
Ingredients
- 7 organic carrots
- 6 garlic cloves
- 0.33 cup avocado oil
- 0.5 cup Prosecco wine vinegar
- 1 tbsp salt
- 1 tbsp coriander
- 1 tbsp Korean style red pepper (gochugaru)
- 1 pinch fresh cracked pepper
Equipment
peelerOXO carrot shredder/mandolinegloves
Tips
- This salad can be made a day in advance as it tastes better the next day.
- Use the OXO carrot shredder for perfect cylindrical and crunchy carrot pieces.
- Adjust salt and spices to taste.
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