Moroccan Carrot Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 71
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
Ingredients
2 (10-ounce) packages pre-shredded carrots
1 cucumber, seeded and chopped
1 cup golden raisins
Dressing:
1 lemon, juiced
1/2 cup, chopped cilantro leaves
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pinch cayenne
1 teaspoon honey
1/4 cup extra-virgin olive oil
Directions
- In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
- For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
- Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.