“Low calorie, low sodium, non fat with “High” vitamins and high flavor. This salad is best if it is allowed time for the flavors to marry. Recipe from, “The Mayo Clinic Williams Sonoma Cookbook.””
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
-
8
carrots, peeled and shredded
-
3
beets, peeled and shredded
-
2
garlic cloves, minced
-
1⁄3
cup coarsely chopped fresh cilantro
-
1⁄3
cup rice vinegar
directions
- In a bowl, combine the carrots, beets, garlic, and cilantro.
- Add the rice vinegar and toss to mix well.
- Cover and refrigerate for at least 1 hour to allow the flavors to marry.
- To serve, toss well and divide among individual plates.
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