Middle Eastern Carrot Salad
A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.
Yield
4 servingsPrep
10 minCook
20 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
carrots
grated |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
mint leaves
fresh, chopped |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
carrots
grated |
|
| 45 | ml |
lemon juice
fresh |
|
| 45 | ml |
vegetable oil
|
|
| 2.5 | ml |
coriander
ground |
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
mint leaves
fresh, chopped |
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
maple syrup
|
|
Directions
Bring 1 litre water to a boil in a large saucepan.
Blanch carrots until tender, about 4 minutes.
Drain well.
Mix all ingredients together and chill at least one hour or overnight.
Serve.
