Carrot Citrus Salad recipe

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Ingredients

½ cup water
2 tablespoons cider vinegar
⅛ teaspoon sea salt
2 carrots, shaved into strips using a vegetable peeler
½ 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

Nutrition Info

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: : -

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.

Recipe Yield

4 servings

Recipe Note

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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