Carrot and Sunflower Seed Salad
Published January 8, 1991
- Total Time
- 12 minutes
- Rating
- Comments
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Ingredients
6 medium-size carrots (12 ounces), trimmed, peeled and shredded
½ cup sunflower seeds
4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
2 scallions, finely minced ( ¼ cup)
1 teaspoon freshly ground black pepper
½ teaspoon salt
2 tablespoons cider vinegar
5 tablespoons corn oil
6 leaves lettuce
Nutritional analysis per serving (6 servings)
9 grams carbs; 199 calories; 5 grams monosaturated fat; 9 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 3 grams fiber; 226 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.
Private Notes
Comments
The garlics made it bit spicy in a good way. Healthy tasting, as in, the more you eat, the healthier you would feel. Another Pepin's good & easy recipe.
Excellent flavor. I made it easy by shredding carrots, garlic and scallions in a food processor. Mixed the rest in a bowls. By using rainbow organic carrots, the dish was a bright mix of orange, white and purple. Easy and very good.