Carrot And Celery Slaw Recipe


Difficulty LevelEasyHealth IndexAverage
SpecialityMain Ingredient
Interest Group


 Grated carrots625 Milliliter (2 1/2 Cups)
 Thinly sliced celery500 Milliliter (2 Cups)
 Chopped fresh mint/Parsley50 Milliliter (1/4 Cup)
 Vegetable oil50 Milliliter (1/4 Cup)
 Red onion slices250 Milliliter (1 Cup)
 Mustard seeds1 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Red wine vinegar50 Milliliter (3 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 924 Calories from Fat 486

% Daily Value*

Total Fat 55 g84.6%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1818.5 mg75.8%

Total Carbohydrates 104 g34.8%

Dietary Fiber 35 g139.8%

Sugars 51.9 g

Protein 16 g31%

Vitamin A 87.4% Vitamin C 75.7%

Calcium 39.7% Iron 23.7%

*Based on a 2000 Calorie diet


In salad bowl, toss together carrots, celery and mint; set aside.
In skillet, heat oil over medium high heat.
Add onion, mustard seeds, salt and pepper; cook, stirring often, for 3 minutes or until onion is softened.
Stir in vinegar; immediately pour over salad and toss well.
Taste and adjust seasoning. (Salad can be covered and refrigerated for up to 2 hours.)