Carrot Ribbon Fettuccine with Orange Ginger Dressing - alive magazine
This colourful little carrot pasta dish is excellent all by itself for a fresh lunchtime salad. Alternatively, serve as a side dish with grilled chicken or…
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Cooking tools:
- Microplane
- Peeler
- Colander
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
Ingredients
- 4 large orange carrots
- 1 large Granny Smith apple
- 4 green onions, thinly sliced on the diagonal
- 2 Tbsp (30 mL) grapeseed oil
- Finely grated zest from 1/2 orange
- 2 Tbsp (30 mL) freshly squeezed orange juice
- 1 Tbsp (15 mL) apple cider vinegar
- 1 tsp (5 mL) liquid honey
- 1/2 tsp (2 mL) Dijon mustard
- 1/2 tsp (2 mL) peeled and finely grated ginger
- 1 small garlic clove, crushed and minced
- Generous pinch of crushed dried chilies
- Salt
- pepper
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