Recipe courtesy of Hawa Hassan

Carrot and Red Onion Salad

Name: Carrot and Red Onion Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 2 large carrots, coarsely grated; 1 small red onion, thinly sliced; 3 tablespoons extra-virgin olive oil; Juice of 1/2 lemon; Kosher salt; Pinch crushed red pepper flakes; 1 cup fresh cilantro leaves.

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

114

Total Fat

10

Saturated Fat

1

Carbohydrates

6

Dietary Fiber

2

Sugar

3

Protein

1

Cholesterol

0

Sodium

174

Total: 10 min
Active: 10 min

This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.

Ingredients

2 large carrots, coarsely grated

1 small red onion, thinly sliced

3 tablespoons extra-virgin olive oil

Juice of 1/2 lemon

Kosher salt

Pinch crushed red pepper flakes

1 cup fresh cilantro leaves.

Directions

Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

Carrot and Red Onion Salad

Ingredients

Directions

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