Asian Carrot Salad With Peanut Ginger Dressing

• FOR THE SALAD:
• 3 Carrots, Spiralised (grated Or Julienned)
• 150 grams Strawberries, Chopped Small
• 425 grams Tin Sweetcorn In Brine, Drained And Rinsed
• 40 grams Baby Spinach
• 2 Tablespoons Sesame Seeds
• FOR THE DRESSING:
• 3 Tablespoons Peanut Butter (salt And Sugar Free)
• 1/2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Fresh Ginger, Grated
• 1/4 cloves Garlic
• 1-1/2 Tablespoon Honey
• 1/8 teaspoons Ground Turmeric
• Pinch Of Salt
• 1/2 cups Water

1. Place all the salad ingredients in a large salad bowl and toss together.
2. Place all salad dressing ingredients in a blender, blend until smooth. Pour salad dressing over the salad, toss, and serve.
3. Notes: If you have leftover salad dressing, store it in an airtight container in the fridge and use over the next few days. It is delicious on most salads!

salad, carrots, strawberries, in brine, spinach, sesame seeds, dressing, peanut butter, apple cider vinegar, fresh ginger, ubc, honey, ground turmeric, salt, water

Taken from tastykitchen.com/recipes/salads/asian-carrot-salad-with-peanut-ginger-dressing/ (may not work)