- 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)
- 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.
- Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.
04/15/2018
recipepes.com
Carrot Citrus Salad, recipe
PT15M
PT1H
5
455 calories
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