Recipe by METG
"Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both."
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carrots, shaved into strips using a vegetable peeler
jicama, peeled and cut into thin matchsticks
orange, peeled and thinly sliced
fresh cilantro, or to taste
cracked black pepper to taste
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 fair amount of cilantro. Mixed/tossed rather than layered the salad. I do wonder whether it might have been a little easier to eat if I had followed the recipe and shaved the carrots myself. The store bought carrot shreds were more like matchsticks and were a little hard to pick up. Thanks!
This is a pleasant salad with a lot of possibilities. As written, I probably wouldn't make it again. The apple cider vinegar vinegar tasted rather harsh. I may try again with either lemon juice or white wine vinegar. I'd also add a little bit of olive oil or a nut oil to enhance the absorption of vitamins and minerals and won't drain the carrots after marinating.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Citrus Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 2
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