Carrot & Apple Tangy Salad
NO lie. This salad could be prepped and ready for you in 30 minutes. If you make the dressing ahead of time, you're eating in half that time! If you want to throw together for dinner in the afternoon before the kiddos get home, even better. This salad gets tastier as it marinates. Last week I ran a cleanse with my PRANA running group. For five days, we abstained from sugar, gluten, and animal products. We drank lemon water and green smoothies and ate plant-based meals for dinner. There were a whole lot of good results from this cleanse, but the one thing we ALL had in common was a recognition that we were eating for all the wrong reasons- cravings, time on the clock, food just there, etc.
SO...this salad happened because I wasn't very hungry for dinner. Rather than make something heavy that I might have eaten anyway, I chose to put this together and was completely satisfied. My little guy had a side bowl of pasta with marinara, too.
This salad will help you to see better at night, help to reduce your risk for cancer, build your immune system, feed your good bacteria, and increase the chances that you have a healthy uh...evacuation...in the morning. So really, this is a Super Salad. Enjoy.
2 tbsp apple cider vinegar (look for the gnarly kind, like Bragg's) 2 cloves garlic, minced 1 tsp GMO-free low-sodium soy sauce 1 tbsp Worcestershire sauce (mine was vegan- no anchovies) 1 tbsp local honey
2 medium carrots, shredded 1 celery stalk, chopped small 1 red apple, chopped (Red Delicious was...delicious) 1 tbsp chopped cilantro 1/4 c almonds, sliced or chopped and then dry roasted 2 tbsp. sesame seeds, lightly toasted
Mix all dressing ingredients and allow to sit while you prep salad. Mix all salad ingredients except sesame seeds. Pour dressing over salad and thoroughly mix. Refrigerate for 15 minutes or up to two hours. Top with sesame seeds and serve.