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:
covered percent of daily need
