Use the thick ends of the carrots to make the noodles; the thin ends are too small to spiral-slice. You can slice them in at the end or save them as snacks.
- 5 large, very thick carrots (about 6 oz each), peeled
- ¼ small red cabbage, thinly sliced
- 1 cucumber, peeled and cut into half-moons
- 1 tomato, diced
- ½ avocado, pitted and diced
- ½ c. cilantro leaves
- 1 c. shredded cooked chicken
- 1 tbsp. toasted sesame seeds (optional)
- 1 tbsp. grated fresh ginger
- 2 tbsp. rice wine vinegar
- 2 tbsp. toasted sesame oil
- juice of ½ lime
- 2 tsp. honey mustard
- 1 tsp. low-sodium soy sauce
- pinch of coarse salt
- Halve carrots crosswise; trim off ends. Cut thick halves on a spiral slicer (save the thin ones for another use), using the standard blade.
- Combine carrot noodles, cabbage, cucumber, tomato, avocado, cilantro, and chicken in a large bowl.
- Whisk together all of the dressing ingredients. Toss with the vegetable mix, and let stand for about 10 min to soften, tossing once or twice.
- Sprinkle with sesame seeds, if using, and serve immediately.
284 cal, 14 g fat (2 g saturated), 13 g protein, 31 g carb, 15 g sugar, 9 g fiber, 290 mg sodium, 26 mg cholesterol per serving
This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.