Mexican carrot salad with jalapeño: Ensalada de zanahoria con jalapeño

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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