Carrot Salad
Carrot salad is a bright and simple recipe with fabulous flavors.
Servings: 6
Calories: 141
Equipment
Ingredients
- 1 pound carrots shredded (about 5-6 medium carrots)
- 1 cup dried cranberries
- 3 Tablespoons mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt plus more to taste
Instructions
- In a large bowl combine shredded carrots, dried cranberries, mayonnaise, lemon juice, and salt.
- Refrigerate for 1 hour. Taste, season with salt as desired, and serve.
Notes
- Raisins or dried currents can be used instead of cranberries
- Carrot salad can be served immediately but is preferred if it’s chilled.
- Leftovers will keep in the refrigerator for up to 3 days.
Nutrition
Calories: 141 | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 195mg | Potassium: 254mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12634IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 0.3mg