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Recipes

Carrot Salad

Affordable Quick & Easy African Heritage Diet Mediterranean Diet Vegetarian & Vegan Diet Side Dish Dinner Gluten Free Vegan Vegetarian

This salad from Paula Wolfert’s award winning book, Couscous and other Good Food from Morocco was served at the final lunch at Oldways’ 1st Mediterranean Diet Conference. Paula helped us design the menu, and was fluttering around as the buffet was assembled. She needn’t have worried.  The lunch was a huge hit!
 

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Prep Time:

15 minutes

Total Time:

2 hours 15 minutes

Yield:

4 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 110
  • Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 225mg
  • Carbohydrate: 12g
  • Fiber: 3g
  • Protein: 1g
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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

Instructions

  1. 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.
  2. 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. 
  3. Sprinkle with oil and chopped parsley just before serving. 

Recipe adapted from Paula Wolfert; Content and photo courtesy of Oldways.

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