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Mexican carrot salad with jalapeño: Ensalada de zanahoria con jalapeño by Karen Hursh Graber © 2015

Jalapeño adds some zip to this healthy Mexican carrot salad. I like to serve it with enchiladas in green sauce, such as enchiladas suizas, where it is a refreshing counterpoint to the richness of the dish, and makes an attractive color contrast.


  • 1 pound carrots, washed, peeled and grated
  • 1 fresh jalapeño chile, stemmed, seeded and minced
  • 3 scallions, including green part, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Place the carrots, jalapeño and scallions in a bowl. Shake the olive oil and lime juice in a covered jar. Pour this dressing over the salad. Taste and add salt and pepper. Serve garnished with cilantro, if desired. Makes 4 side dish servings.


Link to source article
The carrot: A year-round Mexican resource


Published or Updated on: January 24, 2015 by Karen Hursh Graber © 2015
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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