Spiralized Rainbow Carrots
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh chives
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 6 large mixed-color carrots, peeled and halved crosswise
- 2 tablespoons chopped fresh mint (or other fresh herb)
Whisk lemon juice, oil, chives, salt and pepper in a large bowl. Cut carrots into long thin strands, then slice the long strands into shorter strands to make them easier to serve. Add the carrot strands to the large bowl with the dressing and toss to coat. Serve immediately or cover and refrigerate for up to 4 hours. Add mint or other herb before serving.
Recipe from Eating Well.