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Carrot-Cumin Salad

:  July/August 1993, The EatingWell Healthy in a Hurry Cookbook (2006), The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (4 votes)

Grated carrots are anything but plain when tossed with with parsley, lemon juice and cumin.


READER'S COMMENT:
"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...
Carrot-Cumin Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 6 carrots, coarsely grated
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • Salt & freshly ground pepper, to taste

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Preparation

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

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 115 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 1 g protein; 4 g fiber; 228 mg sodium; 412 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, casual
Vegan
Vegetarian
Type of Dish
Salad, side/appetizer
Side dish, vegetable
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
The Essential EatingWell Cookbook (2004)
July/August 1993
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