This is a macrobiotic, raw food side dish that's easy and quick to prepare.Make unsalted peanut butter paste in a food processor. Since it's preservative-free you don't need to worry about preservatives.Use organic carrots and julienne them including the skins. You can get glutamate and carotene as well. Recipe by Mille=miru

This is a twist on carrot salad. I needed something a bit different and began experimenting with other ingredients. When left to marinate the flavors marry perfectly!

Not 17 anymore, but still dealing with those random pimples! So, I’m trying to get more veggies in, and this Asian-style carrot salad has become my go-to. It’s absolutely delicious! It feels so soothing to shave the carrots, and carrots are packed with vitamins for your skin and eyes. They help keep your digestion smooth and might even help balance hormones. For this recipe, I chop the middle part of the carrot to use for fried rice (waste not, want not!). Then, I mix up a quick dressing with soy sauce, vinegar, lime juice, garlic, sesame seeds, scallions, and a little chili oil if I want it spicy. Toss it all together, and you’ve got a salad that’s easy, tasty, and good for you! Plus, you can store it in the fridge for up to a week. Enjoy!

I wanted to come up with a healthy recipe for kabocha salad, and decided to go the macrobiotic route.If you can't be bothered to boil the kabocha, just microwave! (if you want to stick to macrobiotic guidelines then you shouldn't use a microwave!)Mash the kabocha until it reaches whatever consistency you like.If you're watching your oil intake, omit the olive oil or walnuts! Recipe by Marumitan

Any grains can be used for this - it's especially good for freshening up left-over risotto, or using a shop-bought pack of mixed grains for convenience.#summerchallenge2

Here's another my favourite summer salad❤️Me and my daughter love carrots and eat anyway, but I'd like my husband to enjoy it too. He loves coconuts, so I put some flavour for him. He likes it very much😀

My Moma’n love, loved this salad at one of our local cafeteria style restaurants, when she developed diabetes, she’d still eat it and it would drive her sugar sky high. So, I, being the bestest daughter’n love, started making it for her without the “sugar driver upper”.I took this salad to a church social and it got rave reviews.Hope y’all like it too!

I love carrots and I love cheese.We often have this for lunch in sandwiches. Why not give it a try for a change of pace?If you want the salad to stay moist to serve it as a stand-alone salad, you can add some mayonnaise (about 1 tablespoon).When you want to have it as an appetizer to go with wine, increase the amount of grated cheese and garlic a little.American carrots are thinner than Japanese ones, so I included the weight in grams too. For easy-to-make amount. Recipe by pali

Usually I eats carrots only with sprinkling salt,but today I thought to eat it with different style.Then I take some different masala,ingredients available at home.Mixed it and created this recipe.And guess what,it tastes amazing.My creation,different style,no cooking,just mix and match.

This is a simple variation of a nam chim (Thai dipping sauce), which usually uses coconut sugar, fish sauce, manao (a Thai citrus fruit) juice and red chili peppers. I think the addition of honey and Tabasco makes the flavor more complex. The carrot tastes gentler when it's briefly stir-fried rather than left raw.Red onions don't need to be soaked in water since they don't taste that harsh; just mix them with the stir fried carrots at Step 4. Stir fry the carrots to your desired doneness. The sauce or dressing will be more fragrant if you use citrus fruits in season instead of lemon juice. For 2 servings. Recipe by gingamom