Rainbow Carrot Salad
Salad Vegetable Salads Carrot Salad
This carrot salad looks absolutely gorgeous and has a sweet, subtle flavor. It's hard to believe anything this simple can be so delicious. Shaving the carrots is a little messy, I admit, but the dish is well worth it.
Servings per recipe: 6
Calories per serving: 81
Preparation time: 15m
Total cooking time: 15m
Ingredients:
- 1 bunch rainbow carrots
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cumin
- salt and freshly ground black pepper to taste
- 2 green onions, sliced
Directions:
- 1 Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
- 2 Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.
Nutrion facts:
| Total Fat | 4.8g | 7% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 93mg | 4% |
| Potassium | 324mg | 9% |
| Total Carbohydrates | 9.7g | 3% |
| Dietary Fiber | 2.8g | 11% |
| Protein | 1g | 2% |
| Sugars | 5g | |
| Vitamin A | 16089IU | |
| Vitamin C | 7mg | |
| Calcium | 36mg | |
| Iron | 0mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 13mg | |
| Folate | 22mcg |
