<CARROT NUTS SALAD / にんじんのしりしり>
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 0 minutes
2 large Carrot(300g)
½cup roasted almond /walnuts/ cashew nuts
1 tbsp balsamic vinegar
1 tsp soy sauce
1 tbsp any neutral oil
½ tsp salt
1. Shred carrot into match thin sticks. Sprinkle some salt and massage. Leave it for 5 mins. Squeeze the moisture. Crush some nuts into bits.
2. Into the carrot, add oil. Toss it to coat. Add balsamic vinegar, soy sauce and crushed nuts. Toss them all together.
<Miwa’s tips> ※Watch more on YouTube!
Use any nuts you like. I like to add substantial amount of them.
For oil, I like to use flaxseed oil. Olive oil and avocado oil are good options.
Make sure to squeeze the moisture as much as possible on step1. It will prevent the salad from getting water down.
Store in an air-tight container in the fridge for up to 5 days.