Yield
1 Serving
Prep Time
10 – 15 Minutes
Cook Time
20 Minutes (Chill Time)
Category
Lunch + Dinner
Calories
284
Carbs
46.5
Fat
11.5
Fiber
11.6
Protein
2.8
WW Points
5
ingredients
1 pound rainbow carrots, peeled into ribbons
Zest and juice of 1 lime
2 tablespoons fresh dill, finely chopped
¼ cup fresh parsley, chopped
¼ teaspoon crushed red pepper
1 to 1½ teaspoons honey
2 teaspoons olive oil
Kosher salt, to taste
Black pepper, to taste
Ground ginger, to taste
directions
Step 1: Make the Dressing
In a medium bowl, combine lime zest and juice, dill, parsley, crushed red pepper, honey, and olive oil. Season to taste with salt, pepper, and ground ginger. Whisk well and set aside.
Step 2: Prep the Carrots
Using a vegetable peeler, shave the carrots into thin ribbons. Continue peeling each carrot until it becomes too difficult to hold. (Save leftover carrot cores for another recipe.)
Step 3: Toss and Chill
Add the carrot ribbons to the bowl with the dressing. Toss until evenly coated. Chill for 20 minutes or until ready to serve. Toss again before serving.