Directions:
- In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
- Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
- Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.37 Kcal (1002 kJ) | ||
| Calories from fat | 204.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.77g | 35% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 1% | |
| Sodium | 143.75mg | 6% | |
| Potassium | 296.59mg | 6% | |
| Total Carbs | 9.21g | 3% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.1mg | 0% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 197.55 Kcal (827 kJ) | ||
| Calories from fat | 169.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 35% | |
|---|---|---|---|
| Cholesterol | 1.59mg | 1% | |
| Sodium | 118.63mg | 6% | |
| Potassium | 244.77mg | 6% | |
| Total Carbs | 7.6g | 3% | |
| Sugars | 3.65g | 18% | |
| Dietary Fiber | 2.05g | 10% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 5.4mg | 11% | |
| Vitamin A | 0.7mg | 30% | |
| Iron | 0.1mg | 0% | |
| Calcium | 25.7mg | 3% | |
* 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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