Garlic-Infused Carrot Salad
Prep. Time
10 minutes
Cook Time
-
Servings
2-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
The flavors of this carrot salad are bold, punchy, and bright, thanks to fresh garlic and a few other simple ingredients. It's so simple but somehow manages to be both super healthy and completely crave-worthy. I love making a big batch and tossing it into wraps, grain bowls, or as a refreshing salad with a warm meal. It pairs well with brunch too, and so easy to put together (no knife is needed!) that we often make it when we travel too.
Ingredients
1 bag of shredded carrots
2 tbsps vegan mayonaise (for a soy-free recipe, ensure you're using a soy-free mayo)
1 tbsp lemon juice
3-4 garlic cloves, finely minced
1 tsp granulated sugar
1 tsp salt
Instructions
Place the shredded carrots in a mixing bowl (or directly in a serving bowl).
Peel and finely mince the garlic cloves.
Add the vegan mayonnaise, garlic and lemon juice, and mix well until combined to a consistent result.
Serve with your favorite bread & spread, as a brunch salad or as a refreshing side for any meal, at home or on the go!
Notes
If preferred or if that's what your pantry allows, substitute the bag of shredded carrots with 3 freshly peeled carrots, and shred it to medium pieces (not too thin but also not thick so it doesn't look like small carrot sticks) using a manual grater or a food processor with the grating attachment.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!