Zesty Lemon Carrot Salad

Zesty Lemon Carrot Salad

Made  times
Dara 2

"Spunky cooked vegetables with an intense lemon-garlic flavor."
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20 m servings 51 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  2. Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.


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The carrots were good but the mushrooms didn't seem to absorb any flavor, next time I will leave them out.

Easy to make! Great hot or cold!

I really do like this refreshing carrot salad. Simple to make, different from carrot coins. I will make again and will take to potlucks.

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