Ginger Citrus Carrot Salad

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carrots

Ginger Citrus Carrot Salad

Gluten-free, Lactose-free, FODMAP friendly

Here’s a FODMAP friendly version of another old favorite recipe from the vegetarian classic Laurel’s Kitchen. Because I can’t eat raw veggies at the moment, I microwave the carrots until they’re just done. The combination of ginger and citrus, plus the slivered almonds, gives it plenty of fresh taste and texture. A sprig of parsley, and maybe some lemon slices, brings it right up to company-quality—especially if you can find garden fresh carrots.

Ingredients

  • 3 cups carrots, grated (about 6 medium carrots)
  • 1 tsp fresh ginger, grated
  • ¼ cup orange juice
  • 1 teaspoon orange zest, grated
  • 1 teaspoon lemon zest, grated
  • ¼ to ½ cup chopped or slivered almonds

Instructions

  1. Grate the carrots and ginger, and carefully remove ONLY the colored outer zest from lemon and orange.
  2. Place carrots and ginger in microwave-safe bowl with the orange juice, orange zest, and lemon zest.
  3. Microwave until tender, stirring once or twice.
  4. Chill.
  5. Add nuts just before serving. Very good the second day!
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