Carrot-Currant Salad with Rosemary

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Ingredients (6)

  • 1/2 cup rice wine vinegar
  • 1/2 cup vegetable oil
  • 1 pound peeled and shredded carrots
  • 1/4 cup currants
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped rosemary
Nutritional Information
  • Calories217
  • Fat18.64g
  • Saturated fat1.24g
  • Trans fat0.14g
  • Carbs12.37g
  • Fiber2.71g
  • Sugar7.89g
  • Protein1.05g
  • Cholesterol
  • Sodium53.59mg
  • Nutritional Analysis per serving (6 servings) Powered by

This is a tasty take on the standard salad side.

Instructions

  1. 1Whisk together 1/2 cup rice wine vinegar and 1/2 cup vegetable oil with salt and pepper to taste.
  2. 2Mix well with 1 pound peeled and shredded carrots, 1/4 cup currants, 2 tablespoons finely chopped shallots, and 2 tablespoons finely chopped rosemary.
  3. 3Marinate for 1 hour before serving. This salad keeps well up to 4 days, refrigerated.
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