Morrocan Cooked Carrot Salad
Recipe: #11435
December 08, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Carrot, Moroccan, Christmas, Easter, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"This is an excellent salad to serve with food that is heavy with spices. Although it is a Morrocan recipe, I like to serve this alongside Indian curry dishes for a pop of color."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (173.8 g)
- Calories 115.8
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 90.8 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 3.7 g
- Sugars - 6.1 g
- Protein - 1.3 g
- Calcium - 47.9 mg
- Iron - 0.6 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place carrots, garlic and water in a heavy saucepan and bring to a boil. Reduce heat to medium and cook until the carrots are tender but still firm, about 15 minutes.
Step 2
Drain the carrots and place them in a serving bowl.
Step 3
Combine the remaining ingredients and pour over the carrots. Gently toss to coat all the carrots.
Step 4
Cover the bowl with plastic wrap and set aside for about 30 minutes. Gently toss once more. Serve at room temperature.
Tips
No special items needed.
0 Reviews
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