Carrot and Sunflower Seed Salad
- Total Time
- 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6medium-size carrots (12 ounces), trimmed, peeled and shredded
- ½cup sunflower seeds
- 4cloves garlic, peeled, crushed and chopped (2 teaspoons)
- 2scallions, finely minced ( ¼ cup)
- 1teaspoon freshly ground black pepper
- ½teaspoon salt
- 2tablespoons cider vinegar
- 5tablespoons corn oil
- 6leaves lettuce
Nutritional analysis per serving (6 servings)
196 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.
Private Notes
Comments
The garlics made it bit spicy in a good way. Healthy tasting, as in, the more you eat, the healthier you would feel. Another Pepin's good & easy recipe.
Excellent flavor. I made it easy by shredding carrots, garlic and scallions in a food processor. Mixed the rest in a bowls. By using rainbow organic carrots, the dish was a bright mix of orange, white and purple. Easy and very good.
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