Spicy Carrot Salad (Houria)

Photo: Jan Smith
Paprika, cumin, and cilantro lend a carrot side dish Moroccan flair. Toasting the cumin seeds intensifies their flavor. To toast the seeds, place them in a small, heavy skillet over medium heat and cook, stirring constantly, one to three minutes or until they smell toasty. Learn more about cooking with spices in "The Aromatic Kitchen," on page 136.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 112
Caloriesfromfat 32 %
Fat 4 g
Satfat 1 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 3.4 g
Carbohydrate 17.6 g
Fiber 5.6 g
Cholesterol 3 mg
Iron 1 mg
Sodium 364 mg
Calcium 85 mg

Ingredients

4 (1/4-inch) diagonally cut carrots (about 1 1/2 pounds)
1 teaspoon cumin seeds, toasted
1 teaspoon Hungarian sweet paprika
1/4 cup chopped fresh cilantro
2 teaspoons extravirgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, minced
1/4 cup (1 ounce) crumbled reduced-fat feta cheese

Preparation

Place carrots, cumin, and paprika in a large saucepan. Cover with water to just above carrots; bring to a boil. Cook 5 minutes or until carrots are just tender; drain. Combine carrots, cilantro, and next 5 ingredients (through garlic) in a large bowl; sprinkle with cheese.

Note:

Mark Bittman,

October 2005