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

Recipe by Cooking Light August 1997

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; cholesterol 0mg; iron 0.7mg; sodium 119mg; calcium 24mg.
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