Shaved Carrot Salad

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Shaved carrots and jicama dressed in a Honey Pecan vinaigrette with miso, lime, and ACV: bright, nutty, a little funky in the best way.

Ingredients:

• 4-5 carrots

• 1 jicama (optional)

• 1 tbsp fresh cilantro, finely chopped

• sea salt to taste

Dressing

• 2 tbsp Honey Pecan salsa macha

• 1 garlic clove, finely grated

• 1 tbsp ACV

• 1 tbsp EVOO

• 1 tbsp rice vinegar

• 1 tbsp miso paste

• Juice of half a lime

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Instructions

1. Using a vegetable peeler, shave carrots into long ribbons directly into a bowl.

2. Cut jicama into thin matchsticks and add to the bowl.

3. In a mason jar, combine Honey Pecan salsa macha, garlic, ACV, rice vinegar, miso, lime juice, and EVOO. Seal and shake until combined.

4. Drizzle dressing over the top and finish with fresh cilantro and sea salt.