Korean Carrots
Recipe: #13467
July 28, 2014
Categories: Side Dishes, Carrot, Eastern European, Passover, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Spicy, Vegan Dinner, more
"A carrot salad served all over Russia, I'm thinking food processor here holy moly this is a good salad ,cheap to try this ,i didnt use as much garlic taste before adding"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (203.2 g)
- Calories 192.2
- Total Fat - 12 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 493.2 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 5.5 g
- Sugars - 11.1 g
- Protein - 2.1 g
- Calcium - 72.3 mg
- Iron - 0.9 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute onion in 1 tablespoon oil just until soft
Step 2
Add to rest of ingredients in large bowl, cover and put in frig at least 5 hours. Says it keeps for a day
Tips
No special items needed.
3 Reviews
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