Cumin-Scented Carrot "Salad"

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For even quicker preparation time on this simple recipe, use your food processor to shred the carrot.
6 servings (serving size: 1/2 cup)


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3 cups coarsely shredded carrot
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, crushed
1/4 cup finely chopped fresh parsley


Steam carrot, covered, 3 minutes or until crisp-tender. Rinse under cold water, and drain well. Spoon into a medium bowl; set aside.

Place a small skillet over medium-low heat. Add cumin; cook 20 seconds, stirring constantly. Remove from heat. Add lemon juice and next 5 ingredients (lemon juice through garlic); stir with a whisk until blended. Add lemon juice mixture and parsley to carrot; toss well. Cover and chill.

Created date

April 2004

Nutritional Information

Calories 49
Caloriesfromfat 44 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.8 g
Carbohydrate 6.9 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 119 mg
Calcium 24 mg