4 rainbow carrots- spiralized or fine julienne( I only used 1/2 of each carrot)

2 TBsp celery leaves- diced

1 TBsp cilantro- diced

1 TBsp white vinegar

1 TBsp oil

1/2 tsp lemon juice

1 tsp blue agave

1/4 tsp himayean red salt

1/4 tsp cumin

Mix and put in fridge for at least an hour.

If you like carrots, try the rainbow variety- sweet and so gorgeous. The agave gives this salad a nice sweetness. Feel free to add raisins, red onions…