Description
A Vegan and Paleo friendly spiralized salad tossed in a light olive oil mustard dressing. SEE NOTES for options if you donât have a spiralizer.
Ingredients
Scale
- 2 large carrots (peeled)
- 1 medium celery root/celeriac bulb (peeled) - See notes for alternative vegetables
- 2 Tablespoons dijon mustard
- 2 Tablespoons olive oil
- 1 Tablespoon apple cider vinegar (or red wine vinegar)
- 1 teaspoon honey or agave nectar (maple syrup is fine too. It's just for a sweetener) - omit for whole 30
- 1/2 of a lime (juiced)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 3 Tablespoons or more or roasted pumpkin seeds
- 2-3 Tablespoons chopped parsley
Instructions
- First clean the vegetables. Cut off the tops to both carrot and the celeriac and peel with a peeler.
- Place in spiralizer and spiral all the vegetables. If you donât have a spiralizer, you can just use a grater or julienne cut.
- Place noodles in bowl and add in all the ingredients minus the parsley and seeds.
- Toss the noodles with the marinade and let it sit in the fridge for 20-30 minutes.
- Once itâs marinated in fridge, remove and add the parsley and pumpkin seeds.
- Serve immediately or keep in fridge for later.
Notes
Donât have spiralizer? Simply julienne cut the vegetables.
Donât have celeriac available? No problem! Try turnips, Jicama, or Daikon radish.
- Prep Time: 10 min
- Cook Time: 1 min
- Category: salad
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 183
- Sugar: 3.5 g
- Sodium: 315 mg
- Fat: 10.5 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 3.5 g
- Protein: 2 g
- Cholesterol: 0 mg