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Boiled carrot salad with vinegar, garlic and parsley

Boiled Carrot Salad with Vinegar, Garlic, and Parsley

A nourishing, vibrant little salad to energize you for the whole day! This Moldovan recipe—boiled carrot salad—is a great fit for anyone on a diet. It's also wonderful for little ones (just leave out the pepper and add only a touch of vinegar). In short, this is a recipe any self-respecting cook should keep in mind. Just in case.

Milada

Recipe author

Boiled carrot salad with vinegar, garlic and parsley

Composition / ingredients

Servings:

Carrots (boiled)

0.5

Ground red pepper

0.5

Vinegar

Cumin

0.5

Parsley (finely chopped)

Garlic

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 27 % 3 g

Carbohydrates 64 % 7 g

60 kcal

GI: 100 / 0 / 0

Cooking method

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Carrots prepared this way make an ideal side dish for meat. You can also stir in some ground walnuts, as I did—it makes the salad even tastier. Start by boiling the carrots in lightly salted water with two cloves of garlic. Peel them and grate them on a coarse grater. Season with salt to taste, add ground red pepper and cumin, and stir in the parsley. Mix well, pour in the vinegar and vegetable oil, and let it sit for about half an hour (the carrots will become more fragrant). Then chill it in the refrigerator—this salad is tastier served cold.