Moroccan Carrot Salad

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 44%
  • Protein: 2.3g
  • Fat: 7.5g
  • Saturated fat: 1.1g
  • Carbohydrate: 22g
  • Fiber: 6.9g
  • Sodium: 77mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 1. Simmer carrots in water to cover until just tender to bite, 5 to 7 minutes. Drain.
  2. 2. Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir coriander and cumin until fragrant, about 45 seconds.
  3. 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.
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