Carrot Salad

CONTRIBUTED BY:  RAY PEAT

MODIFIED BY:  DODIE ANDERSON

EQUIPMENT
Grater
Peeler
Bowl
Salad dressing container

INGREDIENTS
½ to 1 whole medium carrot
For the salad dressing:
1 tsp olive oil
1 tsp melted coconut oil (92 F)
⅛ - ½ tsp or your favorite vinegar, but we recommend white (see below)
Pinch of pickling salt

Optional:
1/2 tsp pure cane sugar

PREPARATION AND COOKING TIME
Prep time: 15 minutes 

METHOD

1. Peel and chop the top and tail off carrots.

2. Grate/shred the carrots as finely as possible and place in a bowl.

3. Prepare the dressing by mixing/whisking all ingredients together.

4. Pour dressing over carrots and toss to make salad.

SOME TIPS AND COMMENTS

To prepare in bulk, grate 3-4 carrots and store in an airtight container in the fridge. 

We recommend eating ½-1 carrot every day. Watch your digestion for feedback. Do not assume eating more carrots may be better.  

Eat the carrot salad in mid afternoon with a piece of cheese or a glass of milk. If you choose cheese, have a glass of fruit juice with the snack to keep sugar levels stable.

We are eating the carrots raw to allow the fiber to help absorb intestinal toxins and bacteria. The beta carotene in the carrots is not favorable because it acts like polyunsaturated fats (PUFAS).  The PUFAS grab hold of oxygen molecules and are oxidized with the oxygen resulting in free radicals. Free radicals are unpaired electrons looking for a partner to stabilize them but in the meantime they cause damage to the cells.

Use vinegar with caution. In the production process, vinegars can accrue sediment and impurities that can affect digestion negatively, which is why we recommend white vinegar.

YIELD

Serves 1

SERVING SUGGESTION

Eat fresh. 

STORAGE SUGGESTION

Refrigerate grated carrots for only 3-4 days.  Refrigerate salad dressing in a closed container for 2-3 weeks.