The CARROT SALAD with pomegranate, walnuts and soy sauce is a fresh, colorful and surprising dish, perfect for those who enjoy balanced combinations of sweet, crunchy and savory. The carrots, cut into julienne or thin ribbons, provide a delicate and crunchy base, while the pomegranate seeds add a juicy and slightly tart note.
The walnuts, with their crunchy texture and rich flavor, complete the dish by adding depth, while the soy sauce ties all the ingredients together with its bold, savory character, creating a harmonious and original balance.
Perfect as a light starter, a tasty side dish or a vegetarian main course, this salad also charms with its lively and inviting appearance. Suitable for any season, it is a simple yet striking option that brings freshness and flavor to the table in just a few minutes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 107.07 (Kcal)
- Carbohydrates 9.00 (g) of which sugars 5.18 (g)
- Proteins 2.11 (g)
- Fat 7.38 (g) of which saturated 0.54 (g)of which unsaturated 0.10 (g)
- Fibers 2.43 (g)
- Sodium 569.56 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups carrots (about 250 g / 9 oz), julienned or in thin ribbons
- 1/4 cup pomegranate seeds (about 40 g)
- 1/4 cup walnut kernels, roughly broken (about 25 g / 1 oz)
- 2 tbsp apple cider vinegar
- 3 tbsp soy sauce
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
For the carrot salad you will need
- 1 Bowl
- 1 Vegetable peeler
- Plastic wrap
Carrot Salad Preparation
Preparing the CARROT SALAD is very quick and easy.
Peel and wash the carrots. Slice them thinly using a vegetable peeler. Stack the slices, cut them in half and cut into thin sticks (julienne).
Deseed the pomegranate and collect the arils, removing any white membranes.
In a bowl, combine the carrots, pomegranate arils and broken walnuts. Dress with apple cider vinegar, soy sauce, olive oil, salt and pepper. Mix well, cover with plastic wrap and let it rest in the refrigerator for 30 minutes so that all the flavors meld.
Serve your carrot salad finished with chives or chopped parsley.
If you like, you can enrich it with tuna.
Storage
In the refrigerator for a maximum of 1–2 days, stored in an airtight container.
No longer, because while the carrots hold up well, the pomegranate tends to release juice, the walnuts can soften, and the dressing may alter the texture.
