Moroccan Carrot Salad
Recipe: #4954
March 20, 2012
Categories: Salads, Side Dishes, Orange, Carrot, African, Moroccan, Easter, Picnic, Potluck, Fat Free, Heart Healthy Kosher, Low Calorie, No Eggs, Vegan, Vegetarian, more
"This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (100.2 g)
- Calories 260.8
- Total Fat - 7.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 5.7 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 1.2 g
- Sugars - 2.9 g
- Protein - 1.6 g
- Calcium - 23 mg
- Iron - 1.2 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
Step 2
Mix all ingredients together in a bowl.
Step 3
Let sit at room temperature for at least 1 hour for best flavor.
Step 4
Refrigerate leftovers.
Tips
No special items needed.
3 Reviews
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