Carrot Salad

Carrot salad

This Carrot Salad recipe has a nice balance of garlic and sweet and is a real treat.  It is a delicious side dish  and goes perfect with hearty fall dishes of today.  Pair it with Uzbek Vegetable Stew and Hearty Fresh Baked Rye Bread. Keep it simple and go ahead and use your food processor to grate the carrots, there is no shame in it.

This dish can be made ahead of time and benefits from sitting an hour or more to let the flavors mingle.  Don’t count on having any leftovers though as this dish is truly addictive.

 

 

Download and Print Recipe

Equipment Needed:
Bowl
Mixing Spoon
Cutting Board
Sharp Knife Ingredients:
2 cloves garlic, raw, chopped
4 large carrots, raw, grated
1/4 tbsp parsley, raw, chopped
2 tbsp vegan mayo
1/4 tsp salt, kosher
1/4 tsp pepper, black, ground

Recipe Directions:
Mix all ingredients in a bowl.  Refrigerate for a minimum of 1 hour to let flavors blend.  Serve cold.

Serves 4

Nutrient Analysis per Serving:
Calories: 52.9
Total Fat: 4.5
Saturated Fat: 0.3
Trans Fat:  0.0
Polyunsaturated Fat:  0.0
Monounsaturated Fat: 0.0
Cholesterol: 0.0
Sodium: 117.1
Carbs: 1.8
Fiber: 0.5
Sugars:  0.7
Protein: 0.2

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