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Photo: Jan Smith Photo by: Photo: Jan Smith

Spicy Carrot Salad (Houria)

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.

Cooking Light OCTOBER 2005

  • Yield: 4 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 32%
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 17.6g
  • Fiber: 5.6g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 364mg
  • Calcium: 85mg
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Spicy Carrot Salad (Houria) recipe

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