Recipe courtesy of Rafih Benjelloun
Sweet and Sour Carrots
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 249
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 107
Ingredients
6 medium carrots, peeled and sliced on the bias
1/2 medium onion, finely chopped
1/4 cup parsley, finely chopped
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon teaspoon cinnamon
1/4 teaspoon chili flakes
2 tablespoons sugar
1 cup orange juice
1/2 cup red wine vinegar
2 ounces extra virgin olive oil
Pinch salt
1 orange peeled and sliced, for garnish
Directions
- Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.