carrot-citrus-salad

Carrot Citrus Salad

1 Review Add a Pic
  • Prep

    15 m
  • Ready In

    2 h 15 m
METG
Recipe by  METG

“Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  2. Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

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Review (1)

Rate This Recipe
MEGAN
1

MEGAN

This really is refreshing and a good palate cleanser. No one flavor is overpowering, they all blend well, and it is just a nice light-tasting salad. I used pre-shredded carrots and chopped up a fair amount of cilantro. Mixed/tossed rather than layered the salad. I do wonder whether it might have been a little easier to eat if I had followed the recipe and shaved the carrots myself. The store bought carrot shreds were more like matchsticks and were a little hard to pick up. Thanks!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 49 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 11.1 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Carrot Gelatin Salad

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Cool Carrot Salad