Recipe of the Month – February
Carrot Salad with Mango Horseradish Vinaigrette

Low histamine, gluten-free, vegan-friendly.
Servings: 4
Total Time: 15 Minutes

Ingredients

• 450g (1 pound) carrots, peeled
• 2 tablespoons chopped fresh parsley
• 2 finely sliced green spring onions (salad onions)
• 2 teaspoons fresh grated horseradish (or frozen and recently defrosted in the refrigerator)
• 1 tablespoon fresh green mango juice (or frozen and recently defrosted in the refrigerator)
• 3 tablespoons extra virgin olive oil
• 1-2 teaspoons honey, to taste
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon freshly ground black pepper, to taste

Instructions

• Grate the carrots in a food processor. Set aside.
• In a salad bowl, combine the grated horseradish, green mango juice, honey, olive oil, salt and pepper.
• Add the carrots, fresh parsley and spring onions (scallions) and toss well.
• Taste and adjust seasoning if necessary.
• Cover and refrigerate until ready to serve.

Notes: Adjust the amount of honey according to your taste.