Carrot and Parsley Salad
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 3large carrots
- â…“cup chopped parsley
- ½small clove garlic
- 2teaspoons red wine vinegar
- 2tablespoons vegetable oil
- Salt to taste
Nutritional analysis per serving (4 servings)
87 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 160 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
Peel and wash the carrots. Using a grater, grate them into threads.
- Step 2
Pick the leaves off the parsley. Wash, dry and chop the leaves.
- Step 3
Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
- Step 4
Stir in the carrots and parsley. Season with salt, and mix well.
Private Notes
Comments
This is a nice alternative to a lettuce salad and a good way to use up parsley. I used balsamic vinegar because I wanted the salad to be a bit sweeter.
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