Chef Julie Moon made a colorful summer carrot salad for our Virtual Chef Demo! Easy, simple and fresh!
Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
| Servings | Prep Time |
| 4-6 people | 20 minutes |
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Chef Julie Moon made a colorful summer carrot salad for our Virtual Chef Demo! Easy, simple and fresh!
Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
|
Ingredients
Carrot Salad
- 4 cups grated carrots approx 1 pound
- 1/4 cup celery finely chopped
- 4 tbsp carrot or orange jam
- 2 tbsp honey can be mild/spicy
- 3/4 cup kombucha orange carrot kombucha
- 1 tbsp carrot greens (optional) finely chopped
Kombucha Dressing
- 1 cup kombucha (any flavor) if it is very sweet add a teaspoon of vinegar
- 1 cup Extra-virgin olive oil
- 1 clove garlic minced
- 1 tbsp fresh herbs finely chopped
- 1 tsp sea salt
Servings: people
Instructions
- Grate carrots and mix with remaining ingredients. Chill about 15 minutes before serving.
- This quick dish adds a slight sweetness and lots of color to a bland dish such as a bed for white fish or chicken. Carrots are actually high glycemic, but they have a moderate load (7.5), making it a healthy snack. Diabetic serving size should be ½ cup. I always recommend eating a carbohydrate with a fat, fiber or protein to slow down the absorption of sugar from carbs.
Kombucha dressing
- Add ingredients to a quart jar with a lid and shake. Dressing is good for one week. Great over beets, cabbage, lettuce, and greens. This is the base for any salad dressing, making any amount by using equal parts kombucha and olive oil. Adding different herbs and flavored Kombucha is what changes the flavor. Kombucha is very acidic and low glycemic due to the fermentation process making it a great base for a salad dressing. Options of flavors are mustard, cumin, honey, onion powder, maple syrup, berries, avocado, etc..
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
