ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
I dedicate this dish to our co-founder, Camille May, because she loves carrots so much. It's romantic, really.
Sometimes the most simple and minimal ingredients make the most beautiful and delicious dishes. This recipe is so easy to put together, and will only take you about 15 minutes to make. It can be paired with any protein, but is delicious and filling enough on its own.
It took Chef Manny a lot more than 15 minutes to shave 35 pounds of carrots for all the orders we had this week, but fortunately you are not Chef Manny and are probably not eating 32 pounds of carrots this weekend.
If you recently finished a Whole30 challenge, this Asian-inspired dish will make it easy to stick with some of your new healthy habits. We know that Chinese take out is tempting after a long day, but your body will thank you when it is fueled by this healthier version. If you are living in southern California, feel free to order this and much more at modelmeals.com
*use organic ingredients whenever possible*
1/2 lb rainbow carrots
1/4 lb bean sprouts
1/2 cup chopped scallions
1 TBSP coconut aminos
1 TBSP rice vinegar
1 1/2 tsp sesame oil
2 tsp minced garlic
2 tsp minced ginger
1 portobello mushroom for garnish
Start by washing your carrots and giving them a good scrub. Using a nice sharp peeler, start shaving the carrots into thin ribbons. Do this until the carrot becomes so thin, you can not peel anymore. Place all ribbons into a large bowl. Add your bean sprouts and chopped scallions.
In a small bowl, combine your coconut aminos, rice vinegar, sesame oil, minced garlic, and minced ginger. Whisk this together very well. Pour the mixture over your veggies and toss together with your hands, making sure everything is coated evenly.
While your carrots sit and absorb the flavors of the liquid, cut your portobello mushroom into thin slices. Place about a teaspoon of sesame oil in a small sauté pan over medium heat. Add your mushroom slices to the pan and toss around for 3 to 4 minutes until cooked.