Photo: Anna Pelzer
Minted Carrot Salad
9 ingredients
15 min + 10 min
5 -7 servings
openrecipes
"Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like."
Estimated Nutrition (whole recipe, rough)
274
Calories
4g
Protein
14g
Fat
35g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Peppermint | not in our table | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds carrots
- 1 large onion, diced
- 1/4 cup chopped fresh mint leaves
- 1 cup tomato sauce
- 1/2 cup vegetable oil
- 1 cup sugar
- 3/4 cup malt vinegar
- 1/2 teaspoon mustard powder
- 1/2 teaspoon Worcestershire sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes