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Nutrition Facts
Serving Size 1 (96g) Recipe makes 4 servings
Calories 66
Calories from Fat 32		(48%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 53mg		2%
Potassium 267mg		7%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 2.2g	8%
	Sugars 3.8g
Protein 0.8g		1%
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Chilean Carrot Salad

Recipe #141348 | 20 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Valeria
Oct 13, 2005

As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic.

SERVES 4 (change servings and units)

Ingredients

5 young carrots
1 garlic clove, finely minced
1/4 cup fresh-queezed lemon juice
1 tablespoon finely minced fresh cilantro
salt
finely ground black pepper, to taste
1 tablespoon vegetable oil

Directions

1
Peel and grate carrots.
2
Combine all ingredients in serving bowl. Sere cold.

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Featured Reviews for This Recipe

From: Ducky

On Apr 22, 2006

Quick and easy salad (would have been quicker and easier if I bought the pre-shredded carrots). I can see serving this a lot during warm weather. DH loved the taste and it definitely has a strongish cilantro flavor. Wasn't sure what a "young" carrot was so I ended up with 2C of shredded carrots. The lemon amount ended up being perfect from the 1 lemon I had left. I would use less oil next time since there was some pooling at the bottom of the bowl. Thanks.

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