Moroccan-Style Carrot Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon coriander seeds
- 2teaspoons cumin seeds
- 5large carrots, peeled and coarsely grated (3½ to 4 cups)
- ½cup golden raisins
- 1tablespoon rose water
- 2teaspoons fresh lemon juice
- 4teaspoons extra virgin olive oil
- ⅓cup finely chopped parsley
- Salt
- black pepper to taste
Nutritional analysis per serving (6 servings)
104 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 1 gram protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
- Step 2
Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.
Private Notes
Comments
I doubled the lemon juice & olive oil; added 1/2 teaspoon cinnamon. I may add shredded apples to this next time!
Amazing!
Great. Used more lemon juice and oil. Dark raisins, ground coriander, will try seeds. No rose water, used a little orange blossom water.