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Carrot Citrus Salad

METG

"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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Ingredients

2 h 15 m servings 49 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts


Per Serving: 49 calories; 0.2 g fat; 11.1 g carbohydrates; 1 g protein; 0 mg cholesterol; 86 mg sodium. Full nutrition

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Reviews

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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 ...

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.

This is a pleasant salad with a lot of possibilities. As written, I probably wouldn't make it again. The apple cider vinegar vinegar tasted rather harsh. I may try again with either lemon juice...