Carrots can be the main part of a salad, not just an added ingredient!
I have started to make a salad as a meal prep almost every day for lunch, and I always look forward to it! There are so many things you can do with a salad! They don’t even have to have lettuce hardly. In fact, you can make a vegetable the main part of any salad!
I found whole rainbow carrots at the store and immediately had to buy them! I’ve only ever seen them as baby carrots. Of course I had to think of something creative to do with these beauties!
This carrot salad is beautiful and different, so it definitely stands out on the table! I chose to dress it up with some arugula and tofu. Simplicity that looks impressive! In reality, it takes less than 30 minutes to make!
A peeler like this would be ideal!
Start by removing the tofu from the package and wrapping it in paper towels. Place something heavy over the top to slowly press the liquid out. Next peel the outer skin of the carrots and then with the peeler make thin sliced ribbons from each carrot. Of course you could use a spiralizer but the end result would not be as flat. Be prepared because this takes some prep time.
I got the dressing recipe from My Name is Yeh’s blog post. All you need is some miso paste, ginger, honey, lemon and rice vinegar. Whisk ingredients together and you have a homemade miso-ginger dressing!
Cube the tofu and place in a skillet with some hot coconut oil. Fry for about 5 minutes on medium-high heat.
Combine the carrot ribbons, arugula and fried tofu and sprinkle with almonds. Pour the miso-ginger dressing over the top.
- 2 cups arugula
- 8 whole carrots rainbow colored
- 1/4 cup almonds shaved
- 1 block tofu
- 2 tbsp miso paste
- 2 tsp ginger
- 1 lemon
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp coconut oil
- Remove the tofu from the package and wrap in paper towels. Place something heavy over the top to slowly press the liquid out.
- Peel the outer skin of the carrots and then with the peeler make thin sliced ribbons from each carrot.
- Cube the tofu and place in a skillet with some hot coconut oil. Fry for about 5 minutes on medium-high heat.
- Mix miso paste, ginger, honey, lemon and rice vinegar together for the dressing.
- Combine the carrot ribbons, arugula and fried tofu and sprinkle with almonds. Pour the miso-ginger dressing over the top.
My carrot salad recipe is for all of those who think a salad every day is boring. Change it up and enjoy your plants!
This recipe is both vegan and gluten free. Tofu is not my protein of choice, but I do love it every now and then. I’m also all about a hearty salad bowl, but sometimes I just want something on the lighter side. Enjoy some good eats without getting overly stuffed!
>>This is a 21 Day Fix APPROVED recipe!
When making this as part of a meal prep it counts for 4 servings. Each of those servings consists of 2 1/2 green containers, 1/2 of a red container, 1/5 of a blue container, 1/4 of an orange container and 1 1/4 tsp.
I recommend substituting the honey for agave instead.
I started eating healthy on my own a few years ago, around the time I started the blog. Shortly after I discovered the program 21 Day Fix and it COMPLETELY opened my eyes to clean eating. I learned how to control carbs, cut processed foods, not be so obsessed with sugar and so much more…. including how to become a meal prep pro! I now coach people through this program. Want to talk with me about getting started? Reach out to me here and let’s get you signed up!
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