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Crunchy Carrot Salad

Healthycooking's picture
Crunchy carrot salad is a crispy and fresh vegetable salad. Herbed with rosemary, thyme and marjoram, the crunchy carrot recipe is prepared with added zucchini, pimientos and celery. Flavored with lemon juice, it is chilled and tossed to serve.
  Carrots 5 Medium, peeled and cut into matchstick strips
  Vegetable oil/Olive oil 2 1⁄2 Teaspoon
  Dried marjoram 1⁄4 Teaspoon, crumbled
  Thyme 1⁄4 Teaspoon, crumbled
  Dried rosemary 1⁄8 Teaspoon, crumbled
  Black pepper 1 Pinch
  Zucchini 1⁄2 Small, cut into matchstick strips
  Stalk celery 1⁄2 Small, cut into matchstick strips
  Canned pimiento 1 Small, cut into matchstick strips
  Lemon juice 1 1⁄2 Teaspoon

In a small saucepan with just enough boiling unsalted water to cover, cook the carrots for 2 to 3 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
In a medium size bowl, combine the olive oil, marjoram, thyme, rosemary, and pepper.
Add the carrots, zucchini, celery, and pimiento and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 274 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 235.8 mg9.8%

Total Carbohydrates 38 g12.6%

Dietary Fiber 11.9 g47.6%

Sugars 17.9 g

Protein 5 g9.8%

Vitamin A 1061.5% Vitamin C 156.1%

Calcium 16.1% Iron 21.8%

*Based on a 2000 Calorie diet

Crunchy Carrot Salad Recipe