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    You are in: Home / Recipes / Israeli Carrot Salad Recipe
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    Israeli Carrot Salad

    1/1 Photo of Israeli Carrot Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Mami J's Note:

    Taken from a magazine, not sure which, but the entry states: "This refreshing dish marries sweet carrots and orange juice with fresh ginger and crushed red pepper" It also includes creamy avocados which give a nice contrast of textures and colors. Cooking time is marinating time.

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    Serves: 8



    Units: US | Metric


    1. 1
      In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
    2. 2
      To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.

    Ratings & Reviews:

    • on March 14, 2009


      I used craisins instead of raisins and soaked them in fresh orange juice with pulp and fresh orange zest. I did have fresh ginger, but canned puree ginger is very strong so I cut back a little.A few shakes of cayenne pepper and wow! I served with avocado slices and baked salmon. I would recommend this any day. I also put some sugar in it while marinating in the frig. So easy! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2009



    Nutritional Facts for Israeli Carrot Salad

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 132.8
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 335.8 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 5.2 g
    Sugars 8.3 g
    Protein 1.9 g

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