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RECIPESSalad RecipesVegetable Salads pg 2CARROT SALADS >>>>> >  Minted Carrot Ribbon Salad


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4 servings

• 4 medium carrots
• 2 celery stalks
• 1 bunch green onions
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons sugar
• 1/4 teaspoon crushed red pepper
• 2 tablespoons fresh mint, chopped
• salt and pepper, to taste
• 1/4 cup peanuts, chopped

Half fill a medium sized bowl with cold water and add about 4-5 ice cubes.
2. Using a potato peeler, peel the carrot skins and discard. Continue to pare off ribbons of carrot into the bowl of water from all 4 carrots.
3. Cut the celery into 2 inch lengths and then thinly slice lengthwise. Add to bowl of water.
4. Cut the green onions into 2 inch lengths and shred lengthwise. Add to bowl of water. Let vegetables stand in water for about 20 minutes until they curl up.
5. In a small bowl, combine olive oil, lime juice, sugar, red pepper and mint. Season with salt and pepper to taste.
6. Drain vegetables and toss in a salad bowl with the dressing.
7. Arrange on salad plates, sprinkled with chopped peanuts.

Serving Size: 1/4 of recipe (147 g)
Servings Per Recipe: 4

Amount per serving
Calories 162
Calories from fat 103
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 94 mg
Total Carbohydrates 14 g
Dietary Fiber 4 g
Sugars 2 g
Protein 4 g
Vitamin A 345%
Vitamin C 25%
Calcium 6 %
Iron 6%

King County Washington Public Health



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