Rating: 3 stars
85 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 28
  • 2 star values: 18
  • 1 star values: 8
  • 85 Ratings
Sara Quessenberry

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Credit: Jose Picayo

Recipe Summary

hands-on:
5 mins
total:
4 hrs 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.

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  • Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, ½ teaspoon salt, and 1 ½ cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.

Nutrition Facts

49 calories; sodium 158mg; protein 1g; carbohydrates 12g; sugars 9g; fiber 2g; iron 1mg; calcium 22mg.
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