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Cumin-Scented Carrot "Salad"

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.