- 1 lb carrots (wash, peel & peel again!)
- 1/2 large onion (cut into strips)
- 1 cup fresh basil (chiffonade)
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 4 large garlic cloves (grate these if not using a food processor or blender)
- Blend the dressing ingredients together in a food processor or blender.
- Toss dressing, carrots, onions & basil together.
- Chill in the fridge until ready to serve.