Spiced Carrot Salad
- Total Time
- About 20 minutes
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Ingredients
- 1pound fresh carrots (about 12)
- 1large garlic clove, peeled but left whole
- Salt to taste
- ½cup fresh lemon juice
- ⅛teaspoon cinnamon
- ½teaspoon cumin
- ½teaspoon paprika
- ⅛teaspoon cayenne
- ¼cup olive oil
- Chopped parsley for garnish
Nutritional analysis per serving (6 servings)
118 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 249 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
Trim and scrape the carrots, and place them in a saucepan.
- Step 2
Cover the carrots with water, and add the garlic and salt. Bring to a boil, and cook for 10 minutes. Drain. Then, cut the carrots into ½-inch rounds (there should be about 2½ cups).
- Step 3
In a bowl, combine the lemon juice, cinnamon, cumin, paprika and cayenne. Blend well. Add the carrots and half the oil. Stir well.
- Step 4
Spoon out individual portions, and sprinkle the remaining oil over them evenly. Garnish with parsley, and serve.
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