Crunchy Carrot Salad

5.0(29)

This is a nice change from a regular salad. It makes a nice side dish. Raisins could be added if desired. To save time, make this in the morning and serve it at night!

by Tebo3759·published 2001-09-04

Open original recipe

Vegetable

Servings

(4–6)

Total time

8h 15m

prep 15 min

Calories / serving

129 kcal

Ingredients (9)

serves

4 large carrotscarrot
3 tablespoons lemon juicelemon-juice
3 tablespoons vegetable oilvegetable-oil
1 teaspoon sugarsugar
1 teaspoon Dijon mustarddijon-mustard
1/2 teaspoon freshly ground pepperpepper
2 tablespoons chopped fresh parsley (or cilantro)parsley
saltsalt
lettuce leaflettuce

Instructions (5 steps)

01Peel and grate the carrots (in a food processor if possible).
02Whisk lemon juice, oil, sugar, mustard& pepper.
03Add carrots and parsley and toss well.
04Cover and refridgerate up to 8 hours.
05Season with salt and serve on lettuce lined plate or bowl.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.