Directions:
- Cook carrots and onions together in wine vinegar, about 8 to 10 minutes, until done but still firm; be careful not to overcook.
- Remove vegetables from liquid, rinse with ice-cold water to prevent the internal temperature from continuing to cook the vegetables, and set aside.
- Place remaining ingredients into the liquid and bring to a boil.
- Reduce heat to simmering and return vegetables to liquid.
- Cook over low heat for 10 minutes.
- Cool and then chill thoroughly before serving.
- Serve using a slotted spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.71 Kcal (459 kJ) | ||
| Calories from fat | 16.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Sodium | 341.4mg | 14% | |
| Potassium | 273.95mg | 6% | |
| Total Carbs | 20.51g | 7% | |
| Sugars | 15.34g | 61% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.21 Kcal (277 kJ) | ||
| Calories from fat | 9.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 3% | |
|---|---|---|---|
| Sodium | 206.04mg | 14% | |
| Potassium | 165.33mg | 6% | |
| Total Carbs | 12.38g | 7% | |
| Sugars | 9.26g | 61% | |
| Dietary Fiber | 1.61g | 11% | |
| Protein | 0.59g | 2% | |
| Vitamin C | 3.9mg | 11% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 23.5mg | 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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