Sesame Carrot and Kale Salad (Paleo/GF/Raw/Vegan)
This recipe is inspired by the French carrot salad that I always used to eat for a quick lunch. This dish is kinda like the Caesar salad in France. It is no stranger to any dinner table, side order menu, or even cafeteria. It has a mustard-vinegar like taste and is very refreshing.
Carrots are loaded with necessary daily vitamins that we need, and more often than not, we don't get enough of them. They are packed with fiber, biotin for healthy nails and hair, vitamin k which plays a pivotal role in efficient blood clotting, and many vitamins and minerals as well. However, there are some carrot critics. Some people say that carrot are: 1) not healthy and too high in carbs and 2) have no nutritional value. Well I have a few refutations for these people...
1) Carrots ARE a healthy vegetable. Yes, it is true that they are higher in carbohydrates as compared to other veggies (about 7 carbs per 1 large), but like always, I don't condone eating 20 large carrots because clearly that would be overdoing it in the carb category. You're also depriving yourself of so many other vegetables by just eating carrots. However, they are still a way to get your serving of veggies.
2) I do understand when people say that there is no nutritional value in carrots. This can occur when you buy mini-carrots, a de-skinned and cut version of the larger parent. Most of the nutrition in fruits and vegetables are located in the skin of the fruit. This is where a lot of the fiber is. When you peel the skin off, you're deprived yourself of the full nutritional value you could get. My advice is: WASH YOUR VEGETABLES and keep the skin on. I usually buy 2-lb bag of large organic carrots to decrease the price per unit. They also about two weeks in the fridge, so don't be too worried when you're thinking what the heck you're going to do with that many carrots.
This dish is a great one to bring for potlucks because it's visually pleasing and isn't too obscure with the ingredients to be a crowd-pleaser. I've even tested it on picky, junk-food, college eaters: A+.
Ingredients
1 lb grated carrots (see note)
2 c packed kale
3 tbsp olive oil
1 tbsp sesame oil
1 tbsp red wine vinegar
1 tbsp dijon mustard
1/4 c lime juice
1/2 tsp garlic powder
1/2 c cashews
1/2 c dried fruit (I used cranberries and apricots)
Directions
In a large mixing bowl, add in the carrots and kale. Toss them until they are combined. In a smaller bowl, combine and mix the dressing ingredients: olive oil, sesame oil, vinegar, mustard, lime juice, spices. Add the mixing dressing to the veggies. Add the cashews and dried fruits. Toss together until the dressing is well distributed. Let sit overnight in the fridge in a sealed container, so that the carrots and kale absorb the dressing. Serve in small ceramic ramekins or family style at your table.
Note: If you don't want to hand-grate the carrots, or grate them at all, I would recommend to throw them in a food processor or high powered blender until your desired consistency.
Carrots are loaded with necessary daily vitamins that we need, and more often than not, we don't get enough of them. They are packed with fiber, biotin for healthy nails and hair, vitamin k which plays a pivotal role in efficient blood clotting, and many vitamins and minerals as well. However, there are some carrot critics. Some people say that carrot are: 1) not healthy and too high in carbs and 2) have no nutritional value. Well I have a few refutations for these people...
1) Carrots ARE a healthy vegetable. Yes, it is true that they are higher in carbohydrates as compared to other veggies (about 7 carbs per 1 large), but like always, I don't condone eating 20 large carrots because clearly that would be overdoing it in the carb category. You're also depriving yourself of so many other vegetables by just eating carrots. However, they are still a way to get your serving of veggies.
2) I do understand when people say that there is no nutritional value in carrots. This can occur when you buy mini-carrots, a de-skinned and cut version of the larger parent. Most of the nutrition in fruits and vegetables are located in the skin of the fruit. This is where a lot of the fiber is. When you peel the skin off, you're deprived yourself of the full nutritional value you could get. My advice is: WASH YOUR VEGETABLES and keep the skin on. I usually buy 2-lb bag of large organic carrots to decrease the price per unit. They also about two weeks in the fridge, so don't be too worried when you're thinking what the heck you're going to do with that many carrots.
This dish is a great one to bring for potlucks because it's visually pleasing and isn't too obscure with the ingredients to be a crowd-pleaser. I've even tested it on picky, junk-food, college eaters: A+.
Ingredients
1 lb grated carrots (see note)
2 c packed kale
3 tbsp olive oil
1 tbsp sesame oil
1 tbsp red wine vinegar
1 tbsp dijon mustard
1/4 c lime juice
1/2 tsp garlic powder
1/2 c cashews
1/2 c dried fruit (I used cranberries and apricots)
Directions
In a large mixing bowl, add in the carrots and kale. Toss them until they are combined. In a smaller bowl, combine and mix the dressing ingredients: olive oil, sesame oil, vinegar, mustard, lime juice, spices. Add the mixing dressing to the veggies. Add the cashews and dried fruits. Toss together until the dressing is well distributed. Let sit overnight in the fridge in a sealed container, so that the carrots and kale absorb the dressing. Serve in small ceramic ramekins or family style at your table.
Note: If you don't want to hand-grate the carrots, or grate them at all, I would recommend to throw them in a food processor or high powered blender until your desired consistency.
