RVAg

Summer Carrot Salad

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!

Summer Carrot Salad

CourseSalad, Side Dish
CuisineSalad, Summer, Vegetables

Servings	Prep Time
4-6people	20minutes

Servings	Prep Time
4-6people	20minutes

Ingredients

Carrot Salad

4cups grated carrotsapprox 1 pound
1/4cup celeryfinely chopped
4tbsp carrot or orange jam
2tbsp honeycan be mild/spicy
3/4cup kombuchaorange carrot kombucha
1tbsp carrot greens (optional)finely chopped

Kombucha Dressing

1cup kombucha (any flavor)if it is very sweet add a teaspoon of vinegar
1cup Extra-virgin olive oil
1clove garlicminced
1tbsp fresh herbsfinely chopped
1tsp sea salt

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!