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Lilly’s Table

 
 
Garbanzo Bean & Brisling Salad
© Lillys-Table.com Photo of Marinated Carrot Slaw
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Marinated Carrot Slaw

from Garbanzo & Brisling Salad, the Week of April 15, 2012.
View the previous recipe for this meal.

With a zesty marinade, this salad is a perfect side dish or a main dish with a sprinkle of nuts to take on the go. As the days continue the flavors meld and make this salad even more magical.

Ingredients

  • 6 carrots, about medium sized, peel, if desired
  • ¼ cup white wine vinegar
  • ¼ cup orange juice
  • 2 tablespoons red onion, chopped fine
  • 1 tablespoon brown sugar, honey or agave nectar, optional
  • 1 pinch salt, or more to taste
  • 1 pinch black pepper, or more to taste

Serving Size: 4 People

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Preparation Instructions

Shred the carrots. This is a fun place to use the food processor, especially if making for a crowd.

Whisk together the vinegar, juice, red onion, sugar, salt & pepper.

Fold in the carrots. Allow to sit for about 10 minutes before enjoying.

The salad will last up to a week in the fridge as it melds and becomes even more marinated.