Rainbow Carrot Salad recipe

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Ingredients

1 bunch rainbow carrots
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1 teaspoon fresh lemon juice
¼ teaspoon ground cumin
salt and freshly ground black pepper to taste
2 green onions, sliced

Nutrition Info

81.3 calories
carbohydrate: 9.7 g
cholesterol: : -
fat: 4.8 g
fiber: 2.8 g
protein: 1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 93.1 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 cups

Recipe Note

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.

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