Ingredients for Chilean Carrot Salad
- 1 pound carrots
- Garlic Clove
- Lemon Juice
- 1/4 cup fresh cilantro
- 1 teaspoon salt
- Black Pepper
- Vegetable Oil
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 1/4 cup red onion
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How to Make Chilean Carrot Salad
- Peel 1 pound of carrots. If using a food processor with a julienne blade, process the carrots until thinly sliced. Otherwise, grate the carrots using a box grater.
- In a large bowl, whisk together 1/4 cup red wine vinegar, 1/3 cup olive oil, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of ground cumin.
- Add the prepared carrots to the bowl with the vinaigrette. Gently toss to combine, ensuring all carrots are coated.
- Add 1/4 cup chopped fresh cilantro and 1/4 cup chopped red onion. Toss again to incorporate.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
2g
Carbs
2g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Salads Side Dishes Vegetables Easy Diabetic Picnic Spring Summer Vegan Vegetarian South American Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Chilean Low In Something Carrots To Go 3 Steps Or Less
