Carrot, Red Onion & Cilantro Salad

By á-3145

Brightly colored, budget friendly recipe that makes a perfect side everyone will enjoy. For more of an earthy flavor, replace half of the carrots with parsnips.

Per serving: 170 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 15g total carbohydrate (5g dietary fiber, 7g sugar), 3g protein

Ingredients

• Salt and ground black pepper to taste
• 2 pounds carrots, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ginger, finely grated
• 1/2 teaspoons honey
• 1/2 cup cilantro, roughly chopped
• 1/2 small red onion, very thinly sliced
• 1/2 cup roasted, salted almonds, roughly chopped

Preparation

Step 1

Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes.

Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots.

Garnish with almonds and serve warm or at room temperature. Enjoy!