Raw Carrot Salad

Super healthy, this Carrot Slaw recipe combines the sweetness of carrots with lime juice, granny smith apples, and toasted pecans to create a delightful fresh and tasty salad.

Toast the pecans for 5 minutes in a small pan over medium low heat, tossing occasionally, until lightly brown. Once cool, give a coarse chop and set aside (these will be added before serving).

Peel the carrots and shred them with the medium size hole on a box grater or food processor; zest the lime; chop the granny smith apple and cilantro.

Add the prepped apple and veggies to a large bowl along with the dried cranberries and set aside.

Juice the lime, mince the garlic and add to a small bowl along with olive oil, maple syrup and salt. Whisk to combine.

Add the vinaigrette dressing to the salad ingredients and toss well. Cover with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to combine.

Taste and adjust for salt, maple syrup or lime juice.

Before serving, add chopped pecans and give a good toss.