Carrot-and-Jalapeño Salad

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8 servings (serving size: 3/4 cup carrot salad and 1 cup lettuce)


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4 cups diagonally sliced carrot (about 8)
8 garlic cloves, halved
2 cups thinly sliced onion
2 cups cider vinegar
1 cup water
1/2 cup sliced pickled jalapeño peppers
1/2 teaspoon salt
8 cups thinly sliced iceberg lettuce


Combine carrot and garlic in a large saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer for 5 minutes or until just crisp - tender; drain.

Combine carrot mixture, onion, and next 4 ingredients (onion through salt) in a large bowl, and stir well. Cover and chill at least 8 hours. Serve over lettuce.

Created date

May 2004

Nutritional Information

Calories 59
Caloriesfromfat 9 %
Fat 0.6 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 14.2 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 346 mg
Calcium 44 mg