Carrots were yellow or purple until Dutch breeders reportedly produced the orange household staple in the 1600s. Now there’s even white and red! This Rainbow Carrot Salad showcases them all.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 10 minutes
Serves: 4

Ingredients

  • 4 cups of ribbon- or spiral-cut rainbow carrots
  • 1 sliced scallion
  • 1 Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • ¼ tsp. kosher salt
  • ¼ cup chopped mixed fresh herbs (parsley, cilantro, mint, dill)

Instructions

  1. In a large bowl, toss together all the ingredients.

Nutrition Information

Per serving (1 cup):

  • Calories: 80
  • Total fat: 3.5 g
  • Sat fat: 0.5 g
  • Carbs: 12 g
  • Fiber: 4 g
  • Total sugar: 6 g
  • Added sugar: 0 g
  • Protein: 1 g
  • Sodium: 210 mg

Photo: Kate Sherwood & Jennifer Urban/CSPI.

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