Directions:
- Start by washing the carrots. Use a vegetable peeler to shave each carrot into wide ribbons. If your carrots have beat up, dirty skins, peel them first before making ribbons.
- Heat a big splash of olive oil in a skillet over medium-high heat. Add a big pinch of salt and stir in the carrot ribbons.
- Saute for just 20 seconds or so - barely long enough to take the raw edge and a bit of crunch off the carrots.
- Quickly stir in the chiles and lemon zest. Remove from heat and stir in the cilantro, about one tablespoon of lemon juice, and then most of the pepitas.
- Taste. Add more salt and/or lemon juice if needed. Garnish with remaining pepitas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.12 Kcal (197 kJ) | ||
| Calories from fat | 3.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 1% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 9% | |
| Sodium | 47.07mg | 2% | |
| Potassium | 231.88mg | 5% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 7.85g | 16% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 65.28 Kcal (273 kJ) | ||
| Calories from fat | 5.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 36.6mg | 9% | |
| Sodium | 65.21mg | 2% | |
| Potassium | 321.23mg | 5% | |
| Total Carbs | 4.25g | 1% | |
| Sugars | 1.89g | 5% | |
| Dietary Fiber | 1.39g | 4% | |
| Protein | 10.88g | 16% | |
| Vitamin C | 10.4mg | 12% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.8mg | 3% | |
| Calcium | 59mg | 4% | |
* 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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