Moroccan Carrot Salad with Toasted Cumin
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Moroccan Carrot Salad with Toasted Cumin calories by ingredient
Number of Servings: 4
Ingredients
-
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup reduced-fat sour cream
1/4 cup organic cold-pressed flaxseed oil
1 Tablespoon plus 1 teaspoon lemon juice (about 1 lemon)
11/2 teaspoons extra virgin olive oil
1/4 teaspoon freshly grated orange zest
1/4 teaspoon sea salt
7 medium carrots, peeled and grated
1/2 cup currants (or raisins)
2 tablespoons finely chopped red onion
Directions
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.