Ingredients2 h 15 m servings 49 cals
- 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.
- 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.
Per Serving: 49 calories; 0.2 g fat; 11.1 g carbohydrates; 1 g protein; 0 mg cholesterol; 86 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.