These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won’t be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They’re not suitable here.)
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Serving Size: 1 to 6 serving (125g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 139 | ||
Calories from Fat: 94 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 97.5mg | 3 % | |
Potassium 373.3mg | 10 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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