Moroccan Carrot Salad

Makes 4 servings


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6 cups thinly sliced carrots
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon cayenne
2 tablespoons lemon juice
About 2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley
1/2 teaspoon minced garlic


1. Simmer carrots in water to cover until just tender to bite, 5 to 7 minutes. Drain.

2. Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir coriander and cumin until fragrant, about 45 seconds.

3. Pour spices into a bowl and mix in cayenne, lemon juice, 2 tablespoons olive oil, parsley, garlic, and carrots. Season to taste with salt, and if desired, moisten salad with a little more olive oil. Serve at room temperature.

Created date

October 2003

Nutritional Information

Calories 155
Caloriesfromfat 44 %
Protein 2.3 g
Fat 7.5 g
Satfat 1.1 g
Carbohydrate 22 g
Fiber 6.9 g
Sodium 77 mg
Cholesterol 0.0 mg