Cold Girl Summer Carrot Salad by @fitgreenmind

15 min
Easy

3 servings

🥕

450 g

Carrots

🌶️

2.5 ml

Chili

🧂

5 ml

Salt

🌿

5 ml

Ground Coriander

🍬

8 g

Sugar

🍋

30 ml

Lemon Juice

🧄

6 g

Garlic

🫗

30 ml

Hot Oil

🌿

15 g

Fresh Cilantro

🫓

4 sheets

Rice Paper

Preparation Steps

  1. Step 1/11

    Peel the 3 large carrots, then shred them or use the vegetable peeler to make thin carrot ribbons.

    carrot
    🥔vegetable peeler
    🧀box grater
    🔪cutting board

  2. Step 2/11

    Put the shredded or ribboned carrots into the large mixing bowl.

    carrot
    🥣large mixing bowl

  3. Step 3/11

    Finely chop the 2 cloves of garlic, then add the garlic to the carrots.

    garlic
    carrot
    🔪cutting board
    🔪chef's knife
    🥣large mixing bowl

  4. Step 4/11

    Add 1/2 teaspoon chili powder and 1 teaspoon ground coriander to the bowl.

    chili powder
    ground coriander
    🥄measuring spoons
    🥣large mixing bowl

  5. Step 5/11

    Add 1 teaspoon salt and 2 teaspoons sugar to the carrot mixture.

    salt
    sugar
    🥄measuring spoons
    🥣large mixing bowl

  6. Step 6/11

    Pour 2 tablespoons lemon juice over the seasoned carrots, then toss briefly.

    lemon juice
    carrot
    🥄measuring spoons
    🥣large mixing bowl
    🥄spoon

  7. Step 7/11

    Heat 30 ml neutral vegetable oil in the small saucepan until hot but not smoking.

    neutral vegetable oil
    🍲small saucepan
    🥛measuring cup

  8. Step 8/11

    Pour the hot oil over the seasonings and garlic in the bowl, then mix thoroughly.

    neutral vegetable oil
    garlic
    chili powder
    ground coriander
    carrot
    🥣large mixing bowl
    🥄spoon

  9. Step 9/11

    Cut the 4 rice paper sheets into thin strips, then add them to the salad.

    rice paper
    🔪cutting board
    🔪chef's knife
    🥣large mixing bowl

  10. Step 10/11

    Roughly chop the fresh cilantro, then fold it through the salad.

    fresh cilantro
    🔪cutting board
    🔪chef's knife
    🥣large mixing bowl
    🥄spoon

  11. Step 11/11

    Serve the salad immediately, or refrigerate it for 120 min to develop the flavor.

    🥣large mixing bowl

Composition

Ingredients

Types

Vegetables, Seasonings, Spices, Sweeteners, Condiments, Herbs, Grains

Ingredients

Carrots, Chili, Salt, Ground coriander, Sugar, Lemon juice, Garlic, Hot oil, Fresh cilantro, Rice paper

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Plant-based

Calories

176 kcal

Macro nutrients

Protein: 2.4g, Carbohydrates: 22.5g, Fat: 9.5g, Fiber: 5.1g, Sugar: 10.6g

Nutritional Information

Minerals

Sodium: 790mg, Potassium: 365mg, Calcium: 55mg, Iron: 1.1mg

Vitamins

Vitamin A: 1250µg RAE, Vitamin C: 18mg, Vitamin K: 18µg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

vegetable peeler, box grater, cutting board, chef's knife, large mixing bowl, small saucepan, measuring spoons, measuring cup, spoon

Appliances

stovetop

Type

Type

Type Of Dish

Salad, Side Dish, Appetizer

Occasions

Summer, Picnic, Barbecue, Lunch, Light Dinner

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian-inspired, Vegan

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crisp, Chewy, Tender

Flavors

Spicy, Tangy, Sweet, Savory, Herbal, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in direct sunlight), fridge : 48 hours (Store in an airtight container,Keep at or below 4°C / 40°F,Rice paper may soften during storage), freezer : (Not recommended because raw carrots and rice paper lose their texture after thawing)