This colourful little carrot pasta dish is excellent all by itself for a fresh lunchtime salad. Alternatively, serve as a side dish with grilled chicken or turkey meatballs seasoned with sage and pine nuts.
4 large orange carrots
1 large Granny Smith apple
4 green onions, thinly sliced on the diagonal
2 Tbsp (30 mL) grapeseed oil
Finely grated zest from 1/2 orange
2 Tbsp (30 mL) freshly squeezed orange juice
1 Tbsp (15 mL) apple cider vinegar
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) peeled and finely grated ginger
1 small garlic clove, crushed and minced
Generous pinch of crushed dried chilies
Salt and pepper, to taste
Trim ends from carrots and peel. Using vegetable peeler, shave carrots lengthwise into thin ribbons.
Optionally, blanch carrot ribbons in large pot of boiling water for 1 to 2 minutes, or until as tender-crisp as you’d like. Drain and plunge into ice-water bath to stop cooking. Drain well and blot dry.
Place carrot noodles—whether blanched or raw—in large bowl. Core apple and slice into thin wedges. Add apple slices to carrots along with green onions.
Combine dressing ingredients in small bowl. Whisk to blend. Drizzle over salad and gently toss to coatevenly. Serve at room temperature within a couple of hours.
Each serving contains: 91 calories; 1 g protein; 5 g total fat (0.5 g sat. fat, 0 g trans fat); 12 g total carbohydrates (8 g sugars, 2 g fibre); 40 mg sodium
source: "Veggie Noodles", alive #390, April 2015
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