Pizza, pizza and more pizza. That is about the only thing we have seen in Chef Jess’s (my new nickname) kitchen the past couple weeks. I’ve been busy testing all kinds of pizza recipes for my Gluten-Free Pizza Fest event, which will happen in February. Don’t get me wrong, I love pizza, but sometimes it is nice to have a big bowl of vegetables. Preferably raw, with just the right hint of acidity. It’s perfection. Don’t knock it till you try it.
Raw Carrot Salad with Italian Parsley
- 5 carrots (you will not use up all the carrots)- peeled with a Titan peeler into spaghetti-like strands
- 1 teaspoon white wine vinegar
- 1/2 tablespoon high quality extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon organic cane sugar
- 1 cup loose packed Italian Parsley leaves, keep whole
Using a Titan peeler (the larger one), peel carrots into spaghetti-like strands. Place in small mixing bowl. Add remaining ingredients and mix well. Serve at room temperature.
Other gluten-free carrot recipes:
Roasted Carrot and Beet Pasta with Goat Cheese (ATX Gluten-Free)
Carrot and Raisin Salad (Simply Sugar and Gluten-Free)
Gluten-Free Carrot Cake (Elana’s Pantry)
Candy Carrot Coins (Gluten-Free Easily)
Don’t forget to check out the recent post about Gluten-Free Pizza Fest. The dates are set. We would love for you to join us!
I’m guest blogging today over at Athletic Foodie. Head on over to check out my article on Exercise and Electrolytes.
This post is linked to Slightly Indulgent Tuesday.