Moroccan Carrot Salad
Recipe: #14363
September 24, 2014
Categories: Salads, Vegetable Salad, Carrot, Middle Eastern, Brunch, Mothers Day, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"pretty tasty spicy"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (113.8 g)
- Calories 75.1
- Total Fat - 3.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 89.1 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 3.2 g
- Sugars - 4.8 g
- Protein - 1.3 g
- Calcium - 44.3 mg
- Iron - 0.7 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Steam baby carrots and garlic for 10 minutes.
Step 2
Mash garlic; cook in 2 Tablespoons oil with the paprika and cumin, pepper and red pepper flakes. Add peppers and carrots; saute for a minute.
Step 3
Pour into bowl. Add olives and herbs. Add rest of oil and lemon juice.
Step 4
Cover and refrigerate for at least one hour.
Tips
No special items needed.
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