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Rainbow Carrot Salad


"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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15 m servings 81 cals
Original recipe yields 6 servings (6 cups)

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  • Prep

  • Ready In

  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.

Nutrition Facts

Per Serving: 81 calories; 4.8 g fat; 9.7 g carbohydrates; 1 g protein; 0 mg cholesterol; 93 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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i love this salad. i only made half the recipe and i am now regretting it. i want more! it's so light and refreshing with the crispness of the carrots and citrus and a hint of cumin makes for a ...

Big hit with the family, I used regular carrots that I julienned on my mandolin, a new hot weather salad, thanks for the recipe!

My friend's daughter, who does not like carrots, gobbled up this salad because of the light, fresh taste from the carrots marinating overnight in the unique dressing. Definitely a keeper! :)

Yum, love this salad! I added lime juice instead of lemon as that's what I had on hand, and it was delish! I can see orange juice working in this wonderfully too. The hint of cumin gives it that...

Easy salad with ingredients i have. Cumin was very mild but flavorwise not stupendous. I would make it again though