Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Fresh carrots stand in for bulgur in this no-cook, gluten-free side dish. You can use white wine vinegar in place of lemon juice.

Maureen Callahan
Recipe by Cooking Light January 2016

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots and cumin seeds in the bowl of a food processor; pulse 3 to 4 times or until coarsely chopped. Add walnuts; pulse 3 times or until coarsely chopped. Place carrot mixture in a bowl. Add parsley and remaining ingredients; stir to combine.

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Nutrition Facts

130 calories; fat 7.8g; saturated fat 1g; mono fat 4.1g; poly fat 2.4g; protein 2g; carbohydrates 15g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 168mg; calcium 51mg; sugars 9g; added sugar 0g.
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