Directions:
- Peel and trim carrots and cut into matchsticks. Bring water to a boil in a vegetable steamer then add carrots. Cover and steam for 7 minutes. Remove from steamer and immediately run under cold water to sop further cooking. Drain and dry thoroughly on paper towels then set aside. In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved. Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy. Add cilantro then season with salt and pepper. Add carrots and toss to coat evenly. Cover and refrigerate 4 to 6 hours. Thirty minutes before serving, bring the salad back to room temperature. Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.45 Kcal (567 kJ) | ||
| Calories from fat | 83.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 14% | |
|---|---|---|---|
| Sodium | 390.57mg | 16% | |
| Potassium | 376.35mg | 8% | |
| Total Carbs | 12.96g | 4% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.1mg | 0% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 102.16 Kcal (428 kJ) | ||
| Calories from fat | 63.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 14% | |
|---|---|---|---|
| Sodium | 294.57mg | 16% | |
| Potassium | 283.85mg | 8% | |
| Total Carbs | 9.78g | 4% | |
| Sugars | 5.17g | 27% | |
| Dietary Fiber | 2.67g | 14% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 6.3mg | 14% | |
| Vitamin A | 0.9mg | 38% | |
| Iron | 0.1mg | 0% | |
| Calcium | 30.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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