Directions:
- Prepare several hours in advance.
- Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp.
- Cool and cut in 1/4-inch slices.
- In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.
- Marinate for several hours or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.78 Kcal (150 kJ) | ||
| Calories from fat | 0.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 53.71mg | 2% | |
| Potassium | 258.3mg | 5% | |
| Total Carbs | 8.13g | 3% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 37.92 Kcal (159 kJ) | ||
| Calories from fat | 0.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 56.92mg | 2% | |
| Potassium | 273.72mg | 5% | |
| Total Carbs | 8.61g | 3% | |
| Sugars | 4.04g | 15% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 5.3mg | 8% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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