Moroccan Carrot Salad
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By Chad T. Lower
Moroccan Carrot Salad
The quantities of herbs in this recipe are quite high and they are rich in wondrous micronutrients. Experiment with different quantities of herbs to suit your taste. Fresh parsley and mint are best, but if not, then use dried ones. You need only a quarter of the fresh volume. In contrast, fresh garlic is more potent than ready to use preparations.
This salad tastes best when prepared an hour ahead of time and set out at room temperature to develop full flavor.
Updated at: Sat, 09 Nov 2024 23:34:04 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
6
Low
Nutrition per serving
Calories160.3 kcal (8%)
Total Fat11.9 g (17%)
Carbs13.5 g (5%)
Sugars5.3 g (6%)
Protein2 g (4%)
Sodium212.6 mg (11%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Grate the carrots in a food processor. Set aside.
Food ProcessorMix
carrots1.5 lbsStep 2
In a large salad bowl make the vinaigrette by mixing all the ingredients with a hand whisk.
Bowl
Whisk
canola oil5 Tbsp
lemon juice4 Tbsp
ground cumin1 tsp
salt
freshly ground black pepper
Tabasco1 dash
garlic6 clovesStep 3
Add the carrots, parsley, and mint and toss well.
carrots1.5 lbs
fresh parsley2 c
fresh mint1 cStep 4
Should be eaten the same day, but keep covered until ready to serve.
Notes
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Delicious
Easy
Fresh
One-dish
Under 30 minutes
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