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5
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Carrot Salad with Cilantro and Pepitas
Shredded carrots get oomph from fresh cilantro, a simple dressing of orange juice and spices with pepitas adding some crunch.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
8
Calories:
90
kcal
Author:
Jessica Fisher
Ingredients
¼
cup
orange juice
½
teaspoon
ground cumin
½
teaspoon
dried oregano
¼
teaspoon
black pepper
¼
cup
neutral oil
10
oz
carrots (shredded)
¼
cup
pepitas
¼
cup
fresh cilantro (chopped)
chopped
salt
US Customary
-
Metric
Instructions
In a large salad bowl, whisk together the orange juice, cumin, oregano, and pepper. Whisk in the olive oil in a thin stream.
Add the carrot, pepitas, and cilantro.
Toss the ingredients to coat. Adjust seasonings with salt and pepper. Serve chilled or at room temperature.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 2 days.
Nutritional values are approximate and based on ⅛ the recipe.
Nutrition
Calories:
90
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
25
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
5936
IU
|
Vitamin C:
6
mg
|
Calcium:
14
mg
|
Iron:
1
mg