Oasis Carrot Salad
.
Yield
4 servingsPrep
8 minCook
8 minReady
75 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
carrots
sliced crosswise 1/4 inch thick |
|
| 2 | tablespoons |
onions
chopped, rinsed and drained |
|
| 1 | clove |
garlic
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
white vinegar
distilled |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | tablespoons |
parsley leaves
flat-leaf, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
carrots
sliced crosswise 1/4 inch thick |
|
| 3E+1 | ml |
onions
chopped, rinsed and drained |
|
| 1 | clove |
garlic
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
white vinegar
distilled |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
parsley leaves
flat-leaf, chopped |
|
Directions
Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes. Drain, then rinse under cold water until cool.
Drain well.
Meanwhile, pulse onion and garlic with oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very finely chopped.
Toss with carrots and chill at least 3 hours.
Just before serving, toss salad with cilantro, parsley, and salt to taste.
