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Using a sharp knife, peel the oranges, removing all the bitter white pith (and seeds, if clementines). Section and coarsely chop sections.
In a bowl, combine carrots with lemon juice, orange juice, sugar and salt; mix thoroughly. Stir in the orange sections and coriander.
Let stand at room temperature for 30 min before serving. Sprinkle with cilantro before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 40.6mg | 1 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 16.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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