Carrot Salad

carrot salad

Just use a vegetable peeler to yield pretty, bright ribbons of antioxidant power. Toss with soy sauce, apple cider vinegar, a good squeeze of honey, and some vegetable oil. There! It’s an instant pickle, reminscent of the carrots in a banh mi.

FYI, cooking carrots increases their antioxidant superpowers.

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