Easy Grated Carrot Salad Recipe
| 10 |
15 |
454 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
0 min |
4
|
From my mom's Peanut Carrot Salad circa 1960, to the Hormone Balancing Carrot Salad from Ray Peat, carrot salad is delicious!
Ingredients
|
4 cup grated
|
Carrots
|
|
1/2 small
|
Red onion
(grated)
|
|
1/2 cup
|
Cashew nuts, raw
(chopped)
|
|
1/2 cup
|
Cranberries, dried
|
|
1/2 cup
|
Extra virgin olive oil
|
|
1/2 whole lemon(s)
|
Lemon juice
|
|
1 clove(s)
|
Garlic
(crushed)
|
|
1 tsp
|
Tahini
|
|
1 tsp
|
Dijon mustard
|
|
1 tsp
|
Maple syrup
(or to taste)
|
Instructions
Mix all salad ingredients together. Set aside. Place all dressing ingredients into a bowl and whisk. Chill for 30 minutes and serve.
Nutrition Facts
Per Portion
Calories
454
Calories from fat
318
Calories from saturated fat
46
Total Fat
35 g
Saturated Fat
5.1 g
Trans Fat
0.0 g
Polyunsaturated Fat
4.6 g
Monounsaturated Fat
23.9 g
Cholesterol
0
Sodium
121 mg
Potassium
470 mg
Total Carbohydrate
32 g
Dietary Fiber
5.2 g
Sugars
18.8 g
Protein
4.4 g
Dietary servings
Per Portion
| Fruit |
0.5 |
| Meat Alternative |
0.6 |
| Vegetables |
1.8 |
Energy sources
Meal Type(s)
