Moroccan Carrot Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 192.8
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 86.5 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Moroccan Carrot Salad calories by ingredient
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Number of Servings: 4


    .25 pistachios
    coarce salt and ground pepper
    1.5 carrots, peeled, halved lengthwise, and cut into 2 inch pieces (again if thick)
    .25 cup raisins
    3 tbsp lemon juice (from 1 lemon)
    2 garlic cloves, mased to paste
    .5 tsp cumin
    .5 tsp paprika
    .25 ground cinnamon
    .125 ground cayenne pepper
    2 tbsp extra-virgin olive oil
    .25 fresh cilantro leaves


1. Preheaat oven to 350. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool, coarsely chop.
2. Ina large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; draian under cool water until cool.
3. In amedium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne pepper. Whisking constantly, slowly adding olive oil.
4. Add carrots, pistachios, and cilantro to dressing toss to combine.

Body & Soul Mag

Number of Servings: 4

Recipe submitted by SparkPeople user AER1977.

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