Maple chipotle carrot salad (oil-free)
Maple chipotle carrot salad (oil-free)
This salad is a little sweet, a little spicy and has good texture. It works well as a side salad or as a topping for tacos or burgers.
Yields: 4 servings
Ingredients
Vinaigrette
¼ cup lime juice
1 tablespoon maple syrup
1 tablespoon chipotle sauce – home-made or store-bought
1 teaspoon salt
¼ teaspoon pepper
Salad
4 cups carrots – large shred
1 cup kale – roll the leaves and cut into ribbons
¼ cup red onion – fine dice
2 tablespoons cilantro – rough chop
½ cup raisins
½ cup pumpkin seeds - soaked and dehydrated[i]
Steps
Combine all the ingredients in the vinaigrette. Use a fork or whisk to mix it well. Set it aside while you prepare the rest of the salad.
Grate the carrots. Use a large grate because you want them to maintain their crunch. You can also use a spiralizer for a little more texture. Roll your kale leaves like a cigar then slice the leaves into ribbons. Put the carrots, kale, onions and raisins in large bowl. Add the pumpkin seeds, cilantro and dressing just before you are ready to serve it.
The salad will hold up well in the fridge for a couple of days, if it isn’t dressed.
[i] This step is not required, but I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest. The nuts and seeds are then dehydrated for 12 to 20 hours, until they snap or crunch to the bite. They can be stored in an airtight container for three months. I usually make large batches, so I have them on hand for snacking or recipes.
