Moroccan Spicy Carrot Salad
Salad Vegetable Salads Carrot Salad
Carrots are cut into thin, round pieces and cooked with the spices.
Servings per recipe: 6
Calories per serving: 74
Preparation time: 15m
Total cooking time: 1h 5m
Ingredients:
- 1 pound carrots, peeled and sliced into thin rounds
- 2 cups water
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon sweet paprika
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 tablespoon wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 cup cilantro leaves
Directions:
- 1 Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
- 2 Stir vinegar and cumin through the carrot mixture.
- 3 Remove the pan from heat and set aside to allow salad to cool to room temperature.
- 4 Garnish with cilantro to serve.
Nutrion facts:
| Total Fat | 4.8g | 7% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 56mg | 2% |
| Potassium | 265mg | 7% |
| Total Carbohydrates | 7.9g | 3% |
| Dietary Fiber | 2.3g | 9% |
| Protein | 0.9g | 2% |
| Sugars | 4g | |
| Vitamin A | 12887IU | |
| Vitamin C | 6mg | |
| Calcium | 33mg | |
| Iron | 0mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 12mg | |
| Folate | 16mcg |
