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

METG

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Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

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

49 calories; protein 1g 2% DV; carbohydrates 11.1g 4% DV; fat 0.2g; cholesterol 0mg; sodium 85.9mg 3% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2012
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! Read More
(1)

Most helpful critical review

Rating: 3 stars
08/22/2017
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2012
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! Read More
(1)
Rating: 3 stars
06/12/2015
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 or white wine vinegar. I'd also add a little bit of olive oil or a nut oil to enhance the absorption of vitamins and minerals and won't drain the carrots after marinating. Read More
Rating: 3 stars
08/22/2017
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. Read More
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