INGREDIENTS
- 2 medium apples (e.g., tart or sweet varieties) such as Granny Smith or Honeycrisp)
- 2 large carrots
- 2 stalks celery (optional)
- 2 shallots
- 1/2 cup fresh mint leaves
- 1 inch fresh ginger, minced or grated
- 2 Tbsp. organic olive oil
- 3 Tbsp. organic rice wine vinegar
- 1/2 tsp. fresh ground black or mixed peppercorns
- 2 large carrots
- 2 stalks celery (optional)
- 2 shallots
- 1/2 cup fresh mint leaves
- 1 inch fresh ginger, minced or grated
- 2 Tbsp. organic olive oil
- 3 Tbsp. organic rice wine vinegar
- 1/2 tsp. fresh ground black or mixed peppercorns
DIRECTIONS
Chop or julienne apples, carrots, celery, and shallots. Set aside. Finely chop mint leaves. Mince or grate ginger.
In a large bowl, whisk together oil, vinegar, ground pepper, mint leaves, and ginger until you see the oil and vinegar emulsify (become creamy). Add shallots, celery, apples, and carrots and toss until evenly coated.
Refrigerate and serve. Make ahead for a delicious, hearty raw salad any time of day throughout the week.
If you are not doing a cleanse, it’s lovely to garnish this with some chopped toasted cashews.
