You’ll have a hard time keeping this tangy raw salad on hand. While you enjoy, please see our article about Carrots and Cancer, which details a new study that found those who ate two to four raw carrots per week were much less likely to develop colorectal cancer than those who didn’t eat carrots.
Prep and total time: 15 minutes
3 large organic carrots
1 organic English cucumber 1/4 c apple cider vinegar
1 tsp organic cane sugar
1/2 tsp whole-grain mustard
1/4 tsp ground coriander
Freshly ground black pepper, to taste Pinch of red pepper flakes
1 tbsp sunflower or avocado oil
1 tbsp fresh cilantro, chopped
Directions: Wash and cut the carrots and cucumber into thin Julienne strips. In a mixing bowl, combine vinegar, sugar, mustard, coriander, black pepper, and red pepper akes. Whisk in the oil and toss with the carrots and cucumbers to coat. Refrigerate until ready to serve. Garnish with cilantro.