Moroccan Carrot Salad with Toasted Cumin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 teaspoon ground cumin1/4 teaspoon ground coriander1/2 cup reduced-fat sour cream1/4 cup organic cold-pressed flaxseed oil1 Tablespoon plus 1 teaspoon lemon juice (about 1 lemon)11/2 teaspoons extra virgin olive oil1/4 teaspoon freshly grated orange zest1/4 teaspoon sea salt7 medium carrots, peeled and grated1/2 cup currants (or raisins)2 tablespoons finely chopped red onion
Makes 4 servings
1. In a small dry skillet over medium heat, toast the cumin and coriander, stirring often, for 2 minutes, or until fragrant and slightly darker in color.
2. Place in a medium bowl and let cool.
3. Stir in the sour cream, flaxseed oil, lemon juice, olive oil, orange zest, and salt.
4. Add the carrots, currants (or raisins), and onion, and toss to coat well.
Divide evenly among 4 plates.
Number of Servings: 4
Recipe submitted by SparkPeople user COACHDAVE99.
1. In a small dry skillet over medium heat, toast the cumin and coriander, stirring often, for 2 minutes, or until fragrant and slightly darker in color.
2. Place in a medium bowl and let cool.
3. Stir in the sour cream, flaxseed oil, lemon juice, olive oil, orange zest, and salt.
4. Add the carrots, currants (or raisins), and onion, and toss to coat well.
Divide evenly among 4 plates.
Number of Servings: 4
Recipe submitted by SparkPeople user COACHDAVE99.
Nutritional Info Amount Per Serving
- Calories: 291.6
- Total Fat: 19.7 g
- Cholesterol: 11.8 mg
- Sodium: 234.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.0 g
- Protein: 2.6 g
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