Carrot Salad
Cook: 480 min
Prep: 15 min
Ready: 495 min
Servings: 4 servings
Calories: 131.72
Directions
-
1
Peel and grate the carrots (in a food processor if possible).
-
2
Whisk lemon juice, oil, sugar, mustard& pepper.
-
3
Add carrots and parsley and toss well.
-
4
Cover and refridgerate up to 8 hours.
-
5
Season with salt and serve on lettuce lined plate or bowl.
Nutrition per serving
131.72
Calories
9.74g
Carbs
1.09g
Protein
10.47g
Fat
Tags
lacto ovo vegetarian
gluten free
dairy free
vegan
fodmap friendly
side dish
antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre
salad
Allergens
milk
egg
fish
tree nuts
wheat
soy
peanuts