Moroccan Carrot Salad

1 Reviews
100% would make this recipe again

Cooked carrots salads, seasoned with herbs and spices are very present on Moroccan tables, served as a side to meat or fish. It is best to prepare them in advance to allow time to develop the flavors.

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Preparation : 10 min Cooking : 15 min
100 calories/serving

Ingredients

6 carrots, peeled 600 g
2 tbsp Garlic-Infused Oil 30 mL
1 1/2 tbsp lemonjuice, freshly squeezed 1/2 lemon
1/2 tsp ground cumin 1 g
1/2 tsp paprika 2 g
1/4 tsp cayenne pepper 1 g
2 1/2 tbsp fresh cilantro, finely chopped 5 g
2 tbsp Italian parsley, fresh, finely chopped 12 g
1 pinch salt 0.1 g

Method

  1. Bring a large pot of salted water to a boil. Add the carrots and boil until fork-tender, about 15 min. Let cool slightly, then slice into 1 cm (1/2-in) coins.
  2. Meanwhile, in a large bowl, whisk the garlic-infused oil, lemon juice, spices and a pinch of salt. Toss with the carrots to coat, then toss with the cilantro and parsley.
  3. Serve warm or at room temperature, or chill until ready to serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

100

Fat

5 g

8 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

14 g

5 %

Fibre

5 g

18 %

Sugars

6 g

Net Carbs

9 g

Protein

1 g

Vitamin A

286 %

Vitamin C

18 %

Calcium

5 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin E, Vitamin K
Good source of  :
Fibre, Potassium
Source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Fats 1
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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