Adventures of a Wandering Homebody
Spiralized Carrot Salad
The deep winter CSA share was great, but left us drowning in carrots. Which meant I was scrambling for ways for us to eat them because raw-carrots-dipped-in-ranch was getting bor-ing. And one can only eat so many maple roasted carrots. As spring arrived I found a delicious and easy side dish to put those carrots to good use.
Based on a recipe from {The Girl in the Little Red Kitchen}, I find that if I make a batch of this at the beginning of the week it comes in very handy as a quick side dish on those nights we are in a hurry or as an easy salad base with chicken and greens.
Spiralized Carrot Salad 
3-4 large carrots
1/4 cup fresh chopped parsley
2 cloves garlic, minced
3 tsp chopped ginger
2 tsp honey
1 Tbs rice wine vinegar
1 tsp salt
1/3 cup olive oil
1. Spiralize carrots and chop parsley, toss to combine in a large bowl.
2. In a small bowl, whisk together garlic, ginger, zest and juice of lemon, honey, vinegar and salt. Slowly add the olive oil while whisking.
3. Add the dressing to the carrot and parsley. Toss to combine. Enjoy immediately or store in the fridge for a few days.
I hope you enjoy it as much as we do!
Health and Happiness,
Cerissa
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