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Middle Eastern Carrot Salad

 
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A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 14065% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 226mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 3g
Vitamin A 376% Vitamin C 22%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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