shredded carrot salad
This shredded carrot salad takes a southwest spin with cilantro, jalapenos, lime, and sunflower seeds. Purple cabbage adds crunch and color!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Salad
- Method: Grated
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 tbsp fresh-squeezed lime juice
- 1 tsp honey
- 3 tbsp extra-virgin olive oil
- kosher salt
- freshly ground black pepper, to taste
- 1 pound carrots, peeled and grated
- 1 cup finely shredded red cabbage (about 1/4 head)
- 1 jalapeño, minced
- 1/4 cup chopped cilantro
- 1/4 cup salted sunflower seeds
Instructions
- Add lime juice, honey, olive oil, 1/2 teaspoon kosher salt, and freshly ground black pepper in a large bowl. Whisk to combine.
- Add carrots, red cabbage, jalapeno, cilantro, and sunflower seeds. Toss to coat. Taste, add a splash more lime juice or salt if needed. Enjoy immediately or cover and refrigerate until ready.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 212
- Sugar: 7.3g
- Sodium: 558mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13.5f
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5.6g
- Protein: 3.8g
- Cholesterol: 0mg
Find it online: https://www.withspice.com/blog/shredded-carrot-salad/