By Christyna Mangum
Moroccan Carrot Salad
6 steps
Cook:30min
Chef’s Notes
Replace half of the carrot with grated jicama or apples.
For best taste, allow flavors to blend before serving. Let sit 15–20 minutes after you have mixed in the sauce in step 6.
Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
Layer onto a sandwich with lean turkey and fresh veggies like cucumber.
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Updated at: Wed, 16 Aug 2023 21:05:19 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
6
Low
Nutrition per serving
Calories108.4 kcal (5%)
Total Fat7.1 g (10%)
Carbs12 g (5%)
Sugars3 g (3%)
Protein0.9 g (2%)
Sodium233.7 mg (12%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6carrots
medium
0.5onion
small
1lemon
large
3 tablespoonscanola oil
1 teaspooncurry powder
½ teaspoonsalt
¼ teaspoonground black pepper
¼ cupdark raisins
or golden
Materials
Instructions
Step 1
Rinse and peel carrots and onion.
Step 2
Shred carrots with a grater. Dice onion.
Step 3
Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
Step 4
In a medium bowl, combine carrots and onions.
Step 5
In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
Step 6
Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.
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