For even quicker preparation time on this simple recipe, use your food processor to shred the carrot.

Recipe by Cooking Light August 1997


Recipe Summary test

6 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Steam carrot, covered, 3 minutes or until crisp-tender. Rinse under cold water, and drain well. Spoon into a medium bowl; set aside.

  • Place a small skillet over medium-low heat. Add cumin; cook 20 seconds, stirring constantly. Remove from heat. Add lemon juice and next 5 ingredients (lemon juice through garlic); stir with a whisk until blended. Add lemon juice mixture and parsley to carrot; toss well. Cover and chill.

Nutrition Facts

49 calories; calories from fat 44%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 0.8g; carbohydrates 6.9g; fiber 1.9g; iron 0.7mg; sodium 119mg; calcium 24mg.