Indian Carrot Salad
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
corn oil
|
|
| 1 | tablespoon |
lime juice
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic
minced |
|
| 4 | cups |
carrots
& cooked |
|
| ½ | cup |
wheat berries
cooked; for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
corn oil
|
|
| 15 | ml |
lime juice
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
garlic
minced |
|
| 946 | ml |
carrots
& cooked |
|
| 118 | ml |
wheat berries
cooked; for garnish |
*
|
Directions
Whisk oil and lime juice together in large bowl.
Whisk in cumin, cinnamon, salt and garlic.
Sir in carrot.
Cover and refregerate until cold.
Serve chilled, garnished with wheat sprouts.
