Carrot Salad with Cilantro and Garlic

prepareandnourish.com
yields 1 quart
Ingredients

• 8 medium heirloom carrots
• 2 teaspoons coarse sea salt
• 3 tablespoons avocado oil
• 1 large onion
• 5 garlic cloves
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon cumin
• 1 teaspoon coriander
• 2 tablespoons fresh cilantro

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Preparation

1. Julienne carrots using a julienne slicer. You can also cut the carrots into thin strips with a sharp knife if you don't have a slicer.
2. Toss julienned carrots with coarse sea salt and set aside.
3. Heat oil in a pan. Add onions and caramelize until golden brown, stirring occasionally so not to burn.
4. While onions are caramelizing, add minced garlic, apple cider vinegar, cumin and coriander to the carrots. Combine and set aside.
5. When onions are done, allow to cool to room temperature. Once cooled, combine with already seasoned carrots and add fresh cilantro. Toss until combined well.
6. Enjoy immediately or store in cold storage for up to one week.

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