Directions:
- Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
- Drain and transfer to a serving bowl.
- While carrots are still hot, toss with oil and vinegar. Cool.
- Add parsley, green onions, salt and pepper and toss.
- Refrigerate overnight or for at least 4 hours.
- Toss before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.17 Kcal (499 kJ) | ||
| Calories from fat | 83.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 14% | |
|---|---|---|---|
| Sodium | 61.21mg | 3% | |
| Potassium | 297.53mg | 6% | |
| Total Carbs | 8.96g | 3% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.3mg | 1% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.91 Kcal (469 kJ) | ||
| Calories from fat | 78.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 14% | |
|---|---|---|---|
| Sodium | 57.48mg | 3% | |
| Potassium | 279.39mg | 6% | |
| Total Carbs | 8.41g | 3% | |
| Sugars | 4.22g | 18% | |
| Dietary Fiber | 2.56g | 11% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 9.8mg | 17% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.6mg | 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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