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    You are in: Home / Low-cholesterol / Chilean Carrot Salad Recipe
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    Chilean Carrot Salad

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Valeria's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and grate carrots.
    2. 2
      Combine all ingredients in serving bowl. Sere cold.
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    Ratings & Reviews:

    • on April 22, 2006

      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.

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    Chilean Cucumber and Carrot Salad

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    Nutritional Facts for Chilean Carrot Salad

    Serving Size: 1 (96 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 66.3
     
    Calories from Fat 32
    48%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 53.0 mg
    2%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 2.2 g
    8%
    Sugars 3.8 g
    15%
    Protein 0.8 g
    1%
    Detailed Nutrition Values About Nutrition Info

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