The Pioneer Woman Tasty Kitchen
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Asian Carrot Salad with Peanut Ginger Dressing

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Level: Easy

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Description

It’s crunchy, healthy and so tasty! Quick and easy to make, and dairy-free.

Ingredients

  • FOR THE SALAD:
  • 3  Carrots, Spiralised (grated Or Julienned)
  • 150 grams Strawberries, Chopped Small
  • 425 grams Tin Sweetcorn In Brine, Drained And Rinsed
  • 40 grams Baby Spinach
  • 2 Tablespoons Sesame Seeds
  • FOR THE DRESSING:
  • 3 Tablespoons Peanut Butter (salt And Sugar Free)
  • ½ Tablespoons Apple Cider Vinegar
  • 1 teaspoon Fresh Ginger, Grated
  • ¼ cloves Garlic
  • 1-½ Tablespoon Honey
  • ⅛ teaspoons Ground Turmeric
  • Pinch Of Salt
  • ½ cups Water

Preparation

Place all the salad ingredients in a large salad bowl and toss together.

Place all salad dressing ingredients in a blender, blend until smooth. Pour salad dressing over the salad, toss, and serve.

Notes: If you have leftover salad dressing, store it in an airtight container in the fridge and use over the next few days. It is delicious on most salads!

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