Carrot Citrus Salad

Carrot Citrus Salad

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"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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2 h 15 m servings 49 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 86 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

  • Ready In

  1. Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  2. Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


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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 ...

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...

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