2 large carrots, peeled
¼ cup chopped fresh parsley
1 lemon, zested and juiced
1 medium garlic clove, finely minced
1 inch piece of ginger, peeled and finely minced
1 teaspoon honey
½ teaspoon kosher salt
1 tablespoon rice wine vinegar
⅓ cup extra virgin olive oil
Trim the edges from your carrots and using a spiralizer with the fine shredding blade spiralize the carrots into a large bowl. If you don’t own a spiralizer you can shred the carrots.
Toss the carrots with the chopped parsley.
In a bowl whisk together the lemon juice, zest, minced garlic, ginger, honey, salt and rice wine vinegar. While whisking very slow drizzle the olive oil until the dressing is emulsified.
Pour over the salad and coat completely. Let sit for at least 15 minutes before serving.