Photo: Anna Pelzer
Carrot Citrus Salad
9 ingredients
15 min
4 servings
openrecipes
"Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both."
Estimated Nutrition (whole recipe, rough)
263
Calories
3g
Protein
14g
Fat
33g
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 |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Orange | 1 medium (131g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | 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
- 1/2 cup water
- 2 tablespoons cider vinegar
- 1/8 teaspoon sea salt
- 2 carrots, shaved into strips using a vegetable peeler
- 1/2 jicama, peeled and cut into thin matchsticks
- 1 orange, peeled and thinly sliced
- 1 sprig fresh cilantro, or to taste
- cracked black pepper to taste
- 2 leaves escarole, torn (optional)
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