You’ve got it right: carrot spaghetti! This spaghetti is loaded with beta-carotene, which is essential to overall immunity and vision health. After all, didn’t your mom tell you that carrots are good for your eyes?
This recipe is inspired by Korean-style carrot salad, one of staple salads of my childhood. This type of salad is originated from traditional Korean kimchi, but since it was impossible to find Chinese cabbage in the Soviet times, local Koreans used carrots instead. In order to make spicy carrot salad, they pour overheated vegetable oil over carrots and let them marinate for several hours. Sometimes I miss this dish, so I’ve decided to come up with its paleo version.
To prepare this recipe I usually buy big Chinese carrots, each weighting around 1 pound, which makes 1/2 pound of julienned carrot. Make sure to protect your hands if using thinner carrots. Technically, this recipe is not the AIP as it contains ground coriander, which can be omitted or you can prepare this spaghetti during reintroduction stage of the autoimmune protocol.
- ½ pound carrots peeled and julienned
- ½ yellow onion, chopped
- 2 to 3 garlic cloves, minced
- 2 tablespoons solid cooking fat, divided
- 1 full teaspoon ground coriander*
- 1 teaspoon ginger powder
- 1 teaspoon coconut vinegar
- 1 ½ tablespoon coconut aminos
- Handful coriander leaves
- Lemon juice to taste (optional)
- ½ teaspoon sea salt
- Mix the julienned carrots with salt and set aside for 15 to 20 minutes.
- After the time has elapsed squeeze out as much water as you can from the carrots.
- Mix in the ground ginger and coriander into the carrots.
- In a skillet heat one tablespoon of cooking fat over medium high heat, add the onion and cook until slightly translucent, 1 to 2 minutes.
- Add the spicy carrots and cook for a minute.
- Add the coconut aminos, coconut vinegar, and second tablespoon of fat and cook for 7 minutes over medium low heat while stirring frequently.
- Lastly, add the minced garlic and cook for 2 more minutes while stirring frequently.
- Garnish with coriander leaves and drizzle with lemon juice.
Feeling lazy? Toss julienned carrots with coconut oil, add your favorite spices and bake in the oven.