1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (95g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 56 | ||
| Calories from Fat 32 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 43mg | 1% | |
| Potassium 205mg | 5% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.8g | ||
| Protein 0.7g | 1% | |
people who like this recipe also like:
Hasa Al Hummus -- Moroccan Chickpea Soup
By: Mrs. Hajar Ayaou
Cherry or Apple Enchilada Dessert
By: ~Leslie~
By: PanNan
Penne with Tomato Herb Cream Sauce
By: lucy k.
By: katie in the UP
Cooked Carrot Salad
By: PanNan
Aug 29, 2005
This is a Morocco recipe posted for the World Tour 2005 RecipeZaar event. I haven't had a chance yet to try it myself. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
SERVES 8
Ingredients
- 8 carrots
- 1 cup water
- 1 garlic clove
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon parsley, minced (flat leafed variety)
- salt
- pepper, freshly ground
Directions
1
Wash, scrape and slice carrots into 1/4 inch thick rounds.2
Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).3
Drain carrots and place in serving bowl.4
Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Cooked Carrot Salad recipes
Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Carrots
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Rhiannon&Matt.gauci
On Apr 21, 2007
I halved the recipe, steamed the carrots (more nutritious than boiling)and had the whole lot for breakfast!! :D The dressing smells beautiful.
From: MaeEast
On Apr 1, 2007
I'm not a huge carrot fan, but this was extremely good. Flavours all blended very well. Yummy and different!
From: PistonsFan
On Jan 11, 2007
I have to update my rating on this one - I can't believe I only gave 3 stars the first time around. This time I made sure to use fresh flat leaf parsley and I had a fresh bottle of red wine vinegar - maybe that made the difference. I also measured the cumin a little bit on the scant side since the first time I felt it was a bit overpowering. Anyway - I will definitely be making this again - I think I need to double it so there are some leftovers next time.
From: mysticchyna
On Sep 15, 2006
i loved this. it was just like the salad we had at a local Moroccan restarunt we went to.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved