Ribbon Carrots

This recipe was created because I somehow ended up with multiple bundles of carrots in my fridge, which meant I need to get creative in order to use them up before they started to sprout! It is actually a really fun side to have with a meal for kiddos to try and was super simple to make. I like to add some crushed red pepper to it for some kick, but to keep it more palatable for little ones just leave that out. You all also know how much I love a recipe that can be used for leftovers, and this holds up so well for just that. The next time you find yourself looking for a way to make carrots seem more exciting give this recipe a try!

Ingredients:

6 cups ribboned carrots - roughly 2.5 carrots

2 tsp apple cider vinegar

Juice of 1 lime

1 tbsp coconut aminos

1 tbsp avocado oil

2 tsp fresh ginger

2 tsp sesame seeds

¼ tsp sea salt

¼ tsp garlic powder

1 tsp crushed red pepper (optional)

Instructions:

1. To make the ribboned carrots, cut the tops off the carrots and peel off the outer layer. Continue to use the the peeler to make long ribbon strips, until you have about 6 cups worth.

2. In a small mixing bowl whisk together the apple cider vinegar, lime juice coconut aminos, avocado oil, ginger, sesame seeds, sea salt, garlic powder and crushed red pepper if using.

3. In a medium size bowl put in the carrot ribbons, and pour over the the sauce mixture, tossing until completely covered. Eat and enjoy!