Shredded Carrot Salad

Did you know it's a good idea to change your eating habits each season?

Your body should naturally be craving seasonal foods like:

• Spring: Detox foods like leafy greens and citrus
• Summer: Cooling foods like watermelon
• Fall: Grounding foods like squash and nuts
• Winter: Warming foods like meat and fats

My son and I are little obsessed with carrots right now so if you're easing into the detox season this carrot salad is a must try. 

SHREDDED CARROT SALAD

Ingredients:

1 lb bag (16 oz.) organic carrots
1 teaspoon apple cider vinegar
1 teaspoon umeboshi plum vinegar (or lemon juice + a pinch sea salt)
4 teaspoons extra virgin olive oil
juice of a handful of freshly grated ginger
1/4 cup fresh parsley, chopped
1/4 cup dried currants (optional)
1/4 cup raw pumpkin seeds (optional) 

Directions:

1. Shred/grate carrots by hand with a food grater (watch those fingers!) or in a food processor.
2. In a large bowl, combine apple cider vinegar, umeboshi plum vinegar (or lemon juice and  

           salt) and extra virgin olive oil, along with the juice of a handful of freshly grated ginger.

3. Combine briskly with a whisk or fork.
4. Add currants, raw pumpkin seeds and parsley. 
5. Add carrots and toss all ingredients with clean hands. 

Note:

The dressing should be more pungent than one would normally like for a lettuce salad, as the intense sweetness of organic carrots tends to balance it nicely. If it becomes too sour, add a little more olive oil.

This carrot salad is not only refreshing and portable – great for picnics or packed lunches – it also has a wonderful balance between sweet and sour, and a beautiful color.