Raw Rainbow Ribbon Carrot Salad
Prep Time: 20 Min
1.5 lb Rainbow Carrots 4 oz Feta crumbled ¼ cup pistachios roughly chopped Orange Olive Oil Mint Dressing ¼ cup Mint not packed 1 Orange juiced and zested ½ cup Olive oil 1 teaspoon Djion mustard 1 tablespoon Honey Salt and pepper to taste
Rest Time: 30 Min
Wash and dry the carrots. Cut the ends. Using the vegetable peeler, continue to peel the carrot into ribbons. Repeat with each carrot. Note: it will get harder to peel the carrots the more you take off. See my FAQ on how to utilize leftover carrots.
In a small bowl, mix together olive oil, the zest and juice of one orange, mint, dijon mustard, honey, salt, and pepper.
In a large bowl, combine carrot ribbons and dressing. Cover and refrigerate for 30 minutes.
Sprinkle with crushed pistachios and feta. Serve + enjoy.