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Middle Eastern Carrot Salad

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Middle Eastern Carrot Salad

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

Amount Measure Ingredient Features
4 cups carrots
grated
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3 tablespoons lemon juice
fresh
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3 tablespoons vegetable oil
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½ teaspoon coriander
ground
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¼ teaspoon salt
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2 teaspoons mint leaves
fresh, chopped
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1 tablespoon parsley leaves
fresh, chopped
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1 teaspoon maple syrup
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Ingredients

Amount Measure Ingredient Features
946 ml carrots
grated
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45 ml lemon juice
fresh
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45 ml vegetable oil
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2.5 ml coriander
ground
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1.3 ml salt
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1E+1 ml mint leaves
fresh, chopped
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15 ml parsley leaves
fresh, chopped
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5 ml maple syrup
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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

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 14065% 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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