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)


coarse grater
food processor
large bowl
To make the dressing, combine the salt, pepper, Tabasco, rice vinegar, curry powder, and canola oil in a large bowl.
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.
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.

Jacques Pepin's Essential Pepin