Chilled Baby Carrot Salad with Ginger-Soy Vinaigrette

6
Serves
107
Calories
19
Nutrients
19
Vitamins

Ingredients

2 pounds fresh baby carrots , trimmed
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon finely chopped shallots
2 tablespoons sesame oil
1 tablespoon freshly grated ginger

Cooking Instructions

1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the baby carrots in the basket for about 6-8 minutes, or to desired tenderness. Remove the basket and run under cold water to stop the cooking process.

2. Meanwhile, in a small bowl, whisk the rice vinegar, soy sauce and brown sugar together. Add the shallots and slowly whisk in the sesame oil and ginger. Season with salt to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the baby carrots in the vinaigrette and serve at room temperature or chilled.

Serving Size: 3/4 cup of carrots with vinaigrette

Nutrition Information

Number of Servings: 6

Serving Size
0
Calories
107
Protein
1 g
Total Carbohydrate
16 g
Dietary Fiber
4 g
Soluble Fiber
2 g
Insoluble Fiber
3 g
Sugar
8 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
6 %
Percent Calories from Carbohydrate
56 %
Percent Calories from Fat
38 %

Vitamin A
42551 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
8 mcg
Vitamin C
14 mg
Vitamin D
0 IU
Folate
22 mcg
Vitamin E
1 IU
Vitamin K
219 mcg
Pantothenic Acid
0 mg
Calcium
42 mg
Iron
1 mg
Phosphorus
71 mg
Potassium
501 mg
Sodium
244 mg
Zinc
0 mg