- Bring a large pot or Ducth oven filled with water to boil. Add the garlic and carrots; cook the carrots until barely tender. Drain the carrot, discarding the garlic. Dice or slice the carrots.
- Combine the spices with the lemon juice, sugar, and salt, and pour over the carrots. Allow the carrots to chill in the refrigerate until serving.
- Sprinkle with oil and chopped parsley just before serving.
Banner Image:
Carrot Salad-recipe.jpg
Teaser Image:
Carrot Salad-recipe.jpg
Ingredients:
1 clove garlic
1 pound carrots, peeled
⅛ teaspoon ground cumin
½ teaspoon sweet paprika
Pinch of cayenne (optional)
Juice of 1 lemon
⅛ teaspoon granulated sugar
Salt
Extra-virgin olive oil
Chopped parsley, for garnishing
Nutrition:
Calories: 110, Fat: 7g, Saturated Fat: 1g, Sodium: 225mg, Carbohydrate: 12g, Fiber: 3g, Protein: 1g
Author:
Recipe adapted from Paula Wolfert; Content and photo courtesy of Oldways.
Diet:
Mediterranean DietVegetarian & Vegan DietAfrican Heritage Diet
Dietary choice:
Vegetarian Vegan Gluten-free
