spiced carrot salad

If you have roughly 1 hour and 35 minutes to spend in the kitchen, spiced carrot salad might be an excellent gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe makes 4 servings with 174 calories, 2g of protein, and 8g of fat each. For 72 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is brought to you by Jelly Toast Blog. This recipe is liked by 723 foodies and cooks. It works well as an inexpensive salad. Head to the store and pick up extra virgin olive oil, lemon juice, coarse salt, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. Users who liked this recipe also liked Spiced Carrot Salad (Greek), Spiced Carrot Salad with Olives, and African-Spiced Cauliflower and Carrot Salad.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 pound carrots, peeled and sliced into 1/4 inch thick slices

1/4 teaspoon cinnamon

1/2 teaspoon coarse salt

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 cup of pitted dates, chopped

2 Tablespoons extra virgin olive oil

1 tablespoons chopped flat-leaf parsley

1 clove garlic, minced

2 Tablespoons lemon juice

2 tablespoons chopped mint leaves

4 Tablespoons orange juice

1/4 teaspoon sweet paprika

Equipment:

pot

bowl

whisk

Cooking instruction summary:

Directions:To a small bowl, add dates, lemon juice and orange juice. Toss together and let dates soak for 15 minutes. Drain dates and reserve dates and juice separately.Meanwhile, bring a large pot of water to a boil. Add carrots and boil until carrots are just fork tender, about 7-10 minutes. Drain carrots and rinse with cold waterIn a large bowl, place reserved juice, garlic, cinnamon, cumin, coriander, paprika and salt . Whisk in extra virgin olive oil.To the dressing, add carrots, dates and herbs and toss to coat. Allow carrot salad to sit at room temperature for 1 hour to allow flavors to infuse the carrots. Serve salad at room temp.Enjoy!

 

Step by step:


1. Drain dates and reserve dates and juice separately.Meanwhile, bring a large pot of water to a boil.

2. Add carrots and boil until carrots are just fork tender, about 7-10 minutes.

3. Drain carrots and rinse with cold water

4. In a large bowl, place reserved juice, garlic, cinnamon, cumin, coriander, paprika and salt .

5. Whisk in extra virgin olive oil.To the dressing, add carrots, dates and herbs and toss to coat. Allow carrot salad to sit at room temperature for 1 hour to allow flavors to infuse the carrots.

6. Serve salad at room temp.Enjoy!


Nutrition Information:

Quickview
174k Calories
1g Protein
7g Total Fat
27g Carbs
23% Health Score
Limit These
Calories
174k
9%

Fat
7g
12%

  Saturated Fat
1g
6%

Carbohydrates
27g
9%

  Sugar
18g
21%

Cholesterol
0.0mg
0%

Sodium
371mg
16%

Get Enough Of These
Protein
1g
4%

Vitamin A
19236IU
385%

Vitamin K
36µg
35%

Vitamin C
20mg
25%

Fiber
5g
20%

Potassium
556mg
16%

Manganese
0.29mg
15%

Vitamin E
1mg
12%

Vitamin B6
0.21mg
11%

Folate
36µg
9%

Vitamin B3
1mg
8%

Vitamin B1
0.11mg
7%

Magnesium
27mg
7%

Calcium
59mg
6%

Phosphorus
59mg
6%

Copper
0.11mg
6%

Iron
1mg
6%

Vitamin B2
0.1mg
6%

Vitamin B5
0.48mg
5%

Zinc
0.41mg
3%

Selenium
0.83µg
1%

covered percent of daily need
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Juicy Fruit and Wrigley’s Spearmint gums are more than 100 years old!

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