Search thousands of recipes reviewed by home cooks like you.

Carrot Citrus Salad

  • Prep

    15 m
  • Ready In

    2 h 15 m
METG

METG

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MEGAN
1

MEGAN

11/11/2012

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!

Similar recipes