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Moroccan Carrot Salad

Yield Makes 4 servings

Ingredients

  • 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
  • Salt

Nutrition 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

How to Make It

  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.