Shredded Carrot Salad

gut health recipes May 11, 2022

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. 



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) 


  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.

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


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.


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