Cooking Light says: "Some like cooked carrots, while others prefer them grated to make a crunchy salad. You can do either with this recipe--just toss steamed carrot coins with the dressing. The sweetness of the carrots is balanced by the fresh bite of the sambal oelek and chopped herbs. I suggest a mix of cilantro and mint, but you could use 3 tablespoons of just one or the other, if you wish; minced chives are an optional extra. One teaspoon sambal gives subtle heat; two give a noticeable punch. You can also make this salad with boiled sweet potatoes, peeled and chopped into bite-sized chunks--a delicious version." I'm not a fan of cooked carrots (we used shredded raw), but I like the sweet potato idea, and I'm sure Jim would gobble it up. We'll have to try that next time! Use tomato sauce and crushed red pepper in place of sambal oelek to make it Whole30-compliant.
Yield: Serves 4 (serving size: 1 cup)
Total: 40 Minutes
Ingredients: 3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon sambal oelek (ground fresh chile paste)
4 cups coarsely grated carrot (about 1 pound)
3/8 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
1 tablespoon minced fresh mint
1 tablespoon minced fresh chives (optional)
Preparation: 1. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add carrot and salt; toss to coat. Let stand 30 minutes. Just before serving, add cilantro, mint, and chives, if desired; toss to combine.
Nutritional Information: Calories: 138
Fat: 10.4g
Saturated fat: 1.4g
Monounsaturated fat: 7.4g
Polyunsaturated fat: 1.2g
Protein: 1.1g
Carbohydrate: 11.5g
Fiber: 3.2g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 259mg
Calcium: 39mg
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