Crunchy Carrot Salad Recipe
Crunchy Carrot Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“These carrots make a beautiful presentation and are absolutely delicious,” says Jennifer Cain from Bel Air, Maryland. “They’ve been a hit with everyone who has tasted them, including my husband, who doesn’t typically care for carrots!”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 2 medium carrots, julienned
  • 2 tablespoons chopped sweet red pepper
  • 1 tablespoon thinly sliced green onion (green part only)
  • 1 tablespoon chopped almonds, toasted
  • 1/8 teaspoon sesame seeds, toasted

Directions

In a small bowl, combine the sugar, vinegar and salt. Add carrots; toss to coat. Divide between two plates. Sprinkle with red pepper, onion, almonds and sesame seeds. Yield: 2 servings.
Originally published as Crunchy Carrot Salad in Light & Tasty April/May 2007, p63

Nutritional Facts

3/4 cup: 78 calories, 2g fat (0 saturated fat), 0 cholesterol, 318mg sodium, 14g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 2 medium carrots, julienned
  • 2 tablespoons chopped sweet red pepper
  • 1 tablespoon thinly sliced green onion (green part only)
  • 1 tablespoon chopped almonds, toasted
  • 1/8 teaspoon sesame seeds, toasted
  1. In a small bowl, combine the sugar, vinegar and salt. Add carrots; toss to coat. Divide between two plates. Sprinkle with red pepper, onion, almonds and sesame seeds. Yield: 2 servings.
Originally published as Crunchy Carrot Salad in Light & Tasty April/May 2007, p63

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