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Middle Eastern Carrot Salad

Middle Eastern Carrot Salad

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Submitted by MSutcliffe

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

Ingredients

4 946
CUPS ML CARROTS
grated
3 45
TABLESPOONS ML LEMON JUICE
fresh
3 45
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML CORIANDER
ground
¼ 1.3
TEASPOON ML SALT
2 1E+1
TEASPOONS ML MINT LEAVES
fresh, chopped *
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 140 65% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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