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Name: Moroccan Carrot Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 pn Cayenne; 1 ts Ground cumin; 1/4 c Chopped fresh parsley-;; 1 lb Carrots; shredded; 1 tb Tomato paste; 1 Clove garlic; finely minced; 1 ts Chill powder; 2 tb Lemon juice; 1/2 ts Paprika; 2 tb Chopped fresh cilantro;; 1 tb Peanut oil

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INGREDIENTS

1 pn Cayenne
1 ts Ground cumin
1/4 c Chopped fresh parsley-;
1 lb Carrots; shredded
1 tb Tomato paste
1 Clove garlic; finely minced
1 ts Chill powder
2 tb Lemon juice
1/2 ts Paprika
2 tb Chopped fresh cilantro;
1 tb Peanut oil

Servings

INSTRUCTIONS

Calories 46 per serving r Preparation time: 15 minutes Chilling time 4-6 hours or overnight This spicy salad, redolent of cilantro, contains only 1 tablespoon of peanut oil in a quantity to serve 8 people 1.In a food processor, blender, or by hand, combine the parsley cilantro, and garlic and process until finely chopped. Add the lemon juice, peanut oil, tomato paste, and seasonings. Process just until all the ingredients are well combined. 2. Place the mixture in a large - or ceramic bowl, top with the carrots, and toss until the carrots are coated. Cover the bowl and refrigerate for 4 to 6 hours or overnight 3. Adjust the seasonings and serve chilled or at room tempera-ture. COOK Note: Never store carrots with apples in the refrigerator. Apples release a gas that gives carrots a bitter taste VARIATION. * The salad can be prepared using half carrots and half shred-ded jicama. Posted to recipelu-digest by Ron West on Mar 01, 1998

NOTES

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Moroccan Carrot Salad

1 pn Cayenne 
1 ts Ground cumin 
1/4 c Chopped fresh parsley-; 
1 lb Carrots; shredded 
1 tb Tomato paste 
1  Clove garlic; finely minced 
1 ts Chill powder 
2 tb Lemon juice 
1/2 ts Paprika 
2 tb Chopped fresh cilantro; 
1 tb Peanut oil

Calories 46 per serving r Preparation time: 15 minutes Chilling time 4-6  hours or overnight    This spicy salad, redolent of cilantro, contains only 1 tablespoon of  peanut oil in a quantity to serve 8 people    1.In a food processor, blender, or by hand, combine the parsley cilantro,  and garlic and process until finely chopped. Add the lemon juice, peanut  oil, tomato paste, and seasonings. Process just until all the ingredients  are well combined.    2. Place the mixture in a large - or ceramic bowl, top with the carrots,  and toss until the carrots are coated. Cover the bowl and refrigerate for 4  to 6 hours or overnight    3. Adjust the seasonings and serve chilled or at room tempera-ture.    COOK Note: Never store carrots with apples in the refrigerator. Apples  release a gas that gives carrots a bitter taste    VARIATION.    * The salad can be prepared using half carrots and half shred-ded jicama.    Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Mar 01, 1998

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 8 Servings

Calories: 26
Calories from Fat: 17 (65%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 52.9mg		2 %
Potassium 97.1mg		3 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.9g
Protein 0.5g		1 %
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.

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Calories per serving: 26

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