9.Carrot and Coriander Salad

Carrot and Coriander Salad

Everybody loves a good old carrot and coriander soup, so why not try the same thing but in a raw and crunchy version? Carrots are high in fibre and beta-carotene that is vital for our healthy eye sight. They are fantastic to snack on but can get very boring after a while. This salad is a perfect way to jazz your daily carrot up with fun flavours and get your share of beta-carotene and fibre too! Carrots are very high in fibre that makes them a great food to include for anyone looking after their cholesterol levels. Coriander is a great herb to include in many dishes as it lands a fresh yet nutty flavour, instantly making any dish taste a little bit more exotic. Coriander is very high in phytonutrients that help the body to detox itself off heavy metals so combining these two together in a salad makes it a perfect snack for anyone embarking on a major detox diet!

Ingredients: (1 portion)

– 2 medium sized raw carrots
– 1 generous bunch of fresh coriander (15-20 sprigs)
– 2 table spoons of soy sauce
– 2 table spoons of brown rice vinegar
– 1 table spoon of sesame seed oil

Method:

1. After washing your carrots under cold water, carefully shred or peel them into ribbons or strips with a vegetable peeler. Place in a deep salad bowl.
2. Rinse coriander leaves under cold water. Finely chop on the chopping board including the stalks, as they are rich in precious fibre. Add chopped coriander to the salad bowl.
3. In a separate small ball combine soy sauce and brown rice vinegar.
4. Slowly add sesame oil to the dressing whisking it vigorously so that all ingredients mix very well.
5. Pour the dressing over the salad and mix all ingredients thoroughly. Let sit of 3-5 minutes or as long as you want – the longer you leave it the more flavoursome the salad will be.

Kamilla’s suggestions:

If you a proud owner of a spiralizer then go ahead and use it instead of shredding or peeling carrots – carrots make fabulous spaghetti-like curls making the texture of this salad really come through. If you don’t have brown rice vinegar then go ahead and add the usual white wine vinegar: the idea is for vinegar to slightly soften/marinate carrots without adding too much acidic flavour. If you love your food spicy and fiery then you can add a sprinkle of dried chilli flakes or even a couple of splashes of Tabasco sauce. If you are on a vegan diet plan then go ahead and add a tablespoon of white or black sesame seeds to boost your levels of both protein and good fats.

Wishing you a great health and Bon Appetite.

Disclaimer: please consult your health care practitioner or doctor if you experience any health problems before making drastic changes to your diet and daily eating habits.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *