Carrot Citrus Salad

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

Carrot Citrus Salad Ingredients

• cup water

• 2 tablespoons cider vinegar

• ? teaspoon sea salt

• 2 carrots, shaved into strips using a vegetable peeler

• jicama, peeled and cut into thin matchsticks

• 1 orange, peeled and thinly sliced

• 1 sprig fresh cilantro, or to taste

• cracked black pepper to taste

• 2 leaves escarole, torn

How to Make Carrot Citrus Salad

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.

Carrot Citrus Salad Nutritions

• Calories: 49.3 calories

• Carbohydrate: 11.1 g

• Cholesterol:

• Fat: 0.2 g

• Fiber: 5.3 g

• Protein: 1 g

• SaturatedFat:

• ServingSize:

• Sodium: 85.9 mg

• Sugar: 3.2 g

• TransFat:

• UnsaturatedFat:

Carrot Citrus Salad Reviews

• 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

• This is a pleasant salad with a lot of possibilities. As written, I probably wouldnt make it again. The apple cider vinegar vinegar tasted rather harsh. I may try again with either lemon juice or white wine vinegar. Id also add a little bit of olive oil or a nut oil to enhance the absorption of vitamins and minerals and wont drain the carrots after marinating.

• Not dazzled but a nice refreshing summer salad. Did not use escarole. Should have cut the jicama and carrots shorter- awkward to eat. This was even better as leftovers.