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Carrot Raisin Salad
Serves 4-6
INGREDIENTS
8 large carrots
1/2 cup dark raisins
1 cup pineapple tidbits
Kosher salt and fresh pepper to taste
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
3 tablespoons granulated sugar
METHOD
1. Fit Spiralizer with narrow ribbon blade and spiralize the carrots; place
in mixing bowl.
2. Add raisins and pineapple then season with salt and pepper.
3. In a small bowl, whisk together the mayonnaise, mustard, vinegar and
sugar.
4. Pour over carrot mixture then stir to combine.
5. Garnish as desired and serve.
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Carrot Enchilada Bake
Serves 4
INGREDIENTS
6 large carrots
1 small white onion
4 corn tortillas, torn
1 package (2 ounce size) enchilada seasoning
2 cups shredded leftover chicken
1 cup shredded Monterrey jack cheese
1 can (17 ounce size) enchilada sauce
Chopped cilantro for serving
METHOD
1. Preheat oven to 400°F.
2. Butter an 8x8-inch baking dish then set aside.
3. Fit Spiralizer with julienne disc and spiralize the carrots and onion.
4. Press the carrots and onion down into the baking pan, tearing any
carrots that are tall.
5. Scatter over the tortillas, enchilada seasoning, chicken, cheese and
sauce.
6. Bake for 25-30 minutes or until brown and bubbly.
7. Garnish with cilantro and serve hot.
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