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Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both.
Ingredients
- ½ cup water
- 2 tablespoons cider vinegar
- 1/8 teaspoon sea salt
- 2 carrots, shaved into strips using a vegetable peeler
- ½ jicama, peeled and cut into thin matchsticks
- 1 orange, peeled and thinly sliced
- 1 sprig fresh cilantro, or to taste
- cracked black pepper to taste
- 2 leaves escarole, torn
Directions
Step 1
Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
Step 2
Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 49 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium86mg | 4% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber5g | 19% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C19mg | 97% |
| Calcium27mg | 2% |
| Iron1mg | 8% |
| Potassium267mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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