Carrot Citrus Salad

Carrot Citrus Salad
  • 1/2 cup water
  • 2 tablespoons cider vinegar
  • 1/8 teaspoon sea salt
  • 2 carrots, shaved into strips using a vegetable peeler
  • 1/2 jicama, peeled and cut into thin matchsticks
  • 1 orange, peeled and thinly sliced
  • 1 sprig fresh cilantro, or to taste
  • cracked black pepper to taste
  • 2 leaves escarole, torn (optional)


  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.

04/15/2018
Carrot Citrus Salad, recipe PT15M PT1H 5 455 calories

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