Ingredients
 salt1 tsp
 black pepper1 tsp
freshly ground
 Tabasco 1/2 tsp
or more to taste
 rice vinegar2 tbsp
 curry powder 1/2 tsp
 avocado oil 1/3 cup
or any other other neutral tasting oil
 carrots1 lb
peeled and shredded, should yield about 4 cups
 scallions2 bunches
trimmed, with a little green, cut into 1/4-inch pieces
 garlic2 cloves
crushed and finely chopped (about 1 teaspoon)
 cilantro 1/2 cup
coarsely chopped
 lettuce10 leaves
for garnish, optional
 crusty french bread
optional (exclude for paleo)

cookware

coarse grater
food processor
large bowl
1
To make the dressing, combine the salt, pepper, Tabasco, rice vinegar, curry powder, and canola oil in a large bowl.
2
Add the carrots, scallions, and garlic to the dressing and mix well. Stir in the cilantro. At this point, it can be served and enjoyed as a side.
3
If serving as a standalone salad, wash the lettuce and arrange on individual serving plates. Arrange carrot salad on top of the lettuce. Serve with bread.
Source

Jacques Pepin's Essential Pepin