Grated carrots are anything but plain when tossed with with parsley, lemon juice and cumin. Source: EatingWell Magazine, July/August 1993

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine carrots, parsley, lemon juice, oil, garlic and cumin in a medium bowl. Season to taste with salt and freshly ground pepper.

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Tips

Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 1 day.

Nutrition Facts

76 calories; 3.9 g total fat; 0.5 g saturated fat; 214 mg sodium. 342 mg potassium; 9.9 g carbohydrates; 3 g fiber; 5 g sugar; 1.2 g protein; 15920 IU vitamin a iu; 17 mg vitamin c; 30 mcg folate; 46 mg calcium; 1 mg iron; 15 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/04/2016
Bright and Fresh Delicious cold salad on a hot day. The garlic and cumin really compliment the carrots and parsley. I wouldn't change a thing. Read More
Rating: 5 stars
10/30/2011
This salad was very flavorful and a great alternative way to serve carrots. We had it with some chicken kabobs and couscous and enjoyed a great meal. I would highly recommend this salad. Read More
Rating: 5 stars
10/30/2011
this was pretty good-good way to use up some leftover carrots and parsley that i had left:) i increased the amount of lemon juice in the recipe. It still seemed to be missing something; my mom suggested adding some raisins. They definitely helped--added another layer of flavor and texture! Read More
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