Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Carrot Ribbon Salad (gluten free, vegan, ACD)

The last couple weeks have been a bit hectic, and I haven't had time to blog. Now I'm back in Wisconsin for a long weekend to visit my grandparents and attend a friend's wedding, and am finding myself with a few free moments at my parents' house, so back to the blog, finally!  

Last night my dad grilled chicken breasts, seasoned with his homemade seasoning mix (he will be selling it soon! so good!). My mom and I threw together a couple delicious vegetable dishes. We made delicious broccoli rabe, sauteed with a lot of garlic, minced anchovies, olive oil and a little butter.  Craving something raw and orange, I also made a quick and delicious carrot salad. My mom loves making carrot ribbons, using the vegetable peeler to peel away long strips of carrot. Usually she sautes them, but I used them raw in this quick and easy salad.  It was crunchy and bright, and was a lot like eating pasta, because you could wind it up on your fork like tagliatelle.  Except it wasn't pasta, it was carrots!

We ate on the porch and enjoyed the warm late spring evening. It was perfect.  That's all for now. I have to eat breakfast, get ready, and go over to visit my grandma. I'm going to play with her new baby pug and then my dad and I are driving her weekly hairdresser appointment.  Then we're going to buy plants for the backyard.



Carrot Ribbon Salad

I'm not including measurements here; you can make however much you want and adjust the quantities to your liking. Follow your tastes and intuition. Just don't go crazy with the coriander and mustard - start with a small amount, and add to taste.

fresh dill w
ground coriander
ground dry mustard
umeboshi plum vinegar (or lemon juice, or vitamin C crystals dissolved in water) 
olive oil 

Peel the carrots.  Then, using the vegetable peeler, keep peeling away at the carrot to create long, thin ribbons. Peel around the carrot until you just can't peel anymore, and save the leftover core of the carrot for snacking or to use in soups later on.  Once you have peeled all the carrots you want, place in a bowl.  Whisk together a glug of olive and some umeboshi plum vinegar in a small bowl, and whisk in some ground coriander and mustard.  Pour over the carrots, then toss to coat, adjusting seasoning as necessary, and sprinkling with fresh minced dill. Let sit 5-10 minutes for vinegar to soften the carrots, then serve.

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Reader Comments (7)

I like that this dish is absolutely beautiful just because of its form! I love the 'ribbon' effect. I also have a strong liking for carrots, so I know I would find this tasty and delicious too!

~Aubree Cherie

May 21, 2010 | Unregistered CommenterAubree Cherie

That's probably the prettiest carrot salad I've ever seen. :)

May 21, 2010 | Unregistered CommenterIris

Love the salad and love the beautiful dinner. :)

What a fantastic idea! The carrots really came out beautifully.

May 22, 2010 | Unregistered CommenterAlisa

I love broccoli raab, too--we make it the same way, with LOTS of garlic. And this dish looks perfect for when you're craving something orange! ;)

May 23, 2010 | Unregistered CommenterRicki

This looks sooooo gorgeous and delicious!! I'd love to try it..I'm not sure my tummy could handle it raw right now, how do you sauté it? I'm going to have to try this soon! (And it's something I can eat on my very limited elimination diet! :)

thanks for all the sunny comments, friends :)

Ari - to saute it, just put the carrot ribbons in a saute pan with a little oil, or water/broth if you want it oil-free. Just saute the ribbons until they are soft to your liking. Simple! You could season it with whatever herbs or spices work on your current elimination diet - almost everything tastes delicious with carrots!

May 23, 2010 | Registered CommenterKim
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo