Asian Carrot Slaw
Prep time:
Cook time:
Total time:
- 2 cups of shredded carrots
- ¾ red onion thinly sliced
- 1 cup of pomegranate seeds (I used frozen)
- 1 tsp of sea salt (or more to taste)
- 2 tbsp rice wine vinegar
- (optional) garnish with sesame seeds
- Defrost pomegranate seeds and soak up extra juices and/or water.
- Shred carrots in the food processor and thinly slice red onions.
- Mix in sea salt and rice wine vinegar
- Sprinkle with sesame seeds (Optional)
Recipe by Healing and Eating at https://www.healingandeating.com/2014/07/asian-carrot-slaw.html
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