Chilean Carrot Salad

Submitted by Valeria

"As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 5 young carrots
• 1 garlic clove, finely minced
• 1⁄4 cup fresh-queezed lemon juice
• 1 tablespoon finely minced fresh cilantro
• salt
• finely ground black pepper, to taste
• 1 tablespoon vegetable oil

directions

1. Peel and grate carrots.
2. Combine all ingredients in serving bowl. Sere cold.

Reviews

[Ducky]

Quick and easy salad (would have been quicker and easier if I bought the pre-shredded carrots). I can see serving this a lot during warm weather. DH loved the taste and it definitely has a strongish cilantro flavor. Wasn't sure what a "young" carrot was so I ended up with 2C of shredded carrots. The lemon amount ended up being perfect from the 1 lemon I had left. I would use less oil next time since there was some pooling at the bottom of the bowl. Thanks.