Carrot Salad in Basil Vinaigrette
by rotts4me
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INGREDIENTS
- 4 large carrots ; shredded,
- 2 tablespoons raw unfiltered apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon whole grain mustard
- 2 large cloves garlic ; crushed
- 1 tablespoon fresh basil ; chiffonaded
- 2 pinches sea salt
- few generous grinds fresh black pepper
INSTRUCTIONS
In a small bowl, whisk together all ingredients except the carrots. Once emulsified, pour over the shredded carrots and combine well. Taste and adjust seasoning if necessary.
This dish is yummy right away or after refrigeration. FYI, although we didn’t have the chance to find out, the original recipe’s author says that the carrots become soft after long refrigeration.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (141g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 173 | ||
| Calories from Fat: 121 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.4g | 18 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 9.6g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 446.4mg | 15 % | |
| Potassium 401.9mg | 11 % | |
| Total Carbohydrate 13.2g | 4 % | |
| Dietary Fiber 3.5g | 14 % | |
| Sugars, other 9.7g | ||
| Protein 1.7g | 2 % | |
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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. |
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Calories per serving: 173
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