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Zippy citrus carrot salad

Recipe by:Timaree Hagenburger, The Nutrition Professor
Cosumnes River College, Sacramento


  • Salad
    2 tangerines or Cuties (see tip)
    2 medium to large carrots (see tip)
    1/2 cup garbanzo beans
    1/4 cup diced red onion (see tip)
    2 tbsp. chopped fresh mint
  • Dressing
    1/4 to 1/2 tsp. citrus zest
    2 tbsp. sesame seeds
    2 tbsp. apple cider vinegar
    2 tbsp. fresh lemon juice
    1 Medjool date (pit removed) OR 1 tbsp. maple syrup
    1/4 tsp. red chili pepper flakes
    1/8 tsp. black pepper


Zest citrus and combine the zest with the remaining dressing ingredients in a blender with a small jar (or use an immersion blender). Set aside. Peel, section and dice citrus, and shred or grate carrot. Place in a bowl with garbanzo beans, onion, mint and dressing. Toss. The flavors of this salad get better and better. If you have any leftovers, they should keep in the refrigerator for 3 to 5 days.

The Nutrition Professor's Prep Smart/Cook Smart/Eat Smart Tips:

• Always remember to zest citrus before peeling. Zest can help protect us from skin cancer.

• Because the skin of the carrot is packed with nutrition, there's no need to peel them. Just scrub under running water and use a food processor or box grater to grate or shred. You'll want about 2 cups of carrots for each batch of this recipe.

• If you don't have any red onion on hand, you could substitute scallions.

 Serves 1 to 2

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