Ray Peat's Carrot Salad

Name: Ray Peat's Carrot Salad
Total time: 10 min
Yield: 1 servings
Cuisine: International
Ingredients: 3 raw carrots, peeled in thick vertical strips and washed thoroughly.; 2 tbsp virgin coconut oil; 1 tbsp apple cider vinegar, unrefined; 2 cloves raw garlic (optional)

Ray Peat's Carrot Salad – Forkwise recipe card (illustration, no photo yet)

LunchInternational⏱ 10 minServes 1Easy⚡ Five & FastGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free

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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

3 raw carrots, peeled in thick vertical strips and washed thoroughly.
2 tbsp virgin coconut oil
1 tbsp apple cider vinegar, unrefined
2 cloves raw garlic (optional)

Method

Grate the carrot and rinse out under water. Then mix with coconut oil and vinegar, I also like to add a pinch or two of salt.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (rami-shafikov) (source file) · Markdown removed; light copyedit
No photo yet – illustrated placeholder.