2Tbsp. fresh cilantrofinely chopped, or use parsley or mint or a combination
Instructions
In a microwave-safe bowl cover the carrots and cook them in the microwave for 2 – 3 minutes until tender-crisp (or steam them for 5 minutes on the stovetop).
Meanwhile, in a small bowl combine the remaining ingredients.
Toss the carrots with the dressing and refrigerate for at least 30 minutes and up to 3 days before serving.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 96, Total Fat: 4g, 6%; Saturated Fat: 1g, 2.5%; Cholesterol: 0mg, 0%; Sodium: 251mg, 10.5%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 5g, 17.5%; Sugar: 7g; Protein: 2gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dairy-Free, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter