Gingered Carrot Salad
- Total Time
- 10 minutes, plus several hours' marination
- Rating
- Comments
- Read comments
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Ingredients
- 2cups carrots, grated or shredded
- 1cup grated jicama
- ¼cup finely minced scallion
- ½tablespoon grated fresh ginger
- 5tablespoons vegetable oil
- 4tablespoons rice vinegar
- 1tablespoon Asian sesame oil
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
152 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 212 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
Place carrot, jicama, scallion and ginger in a bowl and mix well.
- Step 2
Beat vegetable oil and vinegar together. Beat in sesame oil. Pour dressing over carrot mixture and season with salt and pepper. Allow to marinate several hours before serving. Serve plain or on a bed of lettuce.
Private Notes
Comments
Really simple. The carrot and jicama meld well. The vinegar is a bit strong...3 tablespoons is probably enough.
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