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Nutrition Facts
Serving Size 1 (241g) Recipe makes 4 servings The following items or measurements are not included below: 40 ml white wine vinegar
Calories 214
Calories from Fat 124		(57%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 157mg		6%
Potassium 762mg		21%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 6.7g	26%
	Sugars 10.3g
Protein 2.5g		4%
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North African Chicken Dinner

MaryMc

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Carrot Salad

Recipe #25101 | 20 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: JustJanS
Apr 14, 2002

Serve this as part of a Moroccan style meal. I also love to serve it as a dip with Turkish bread and crisp vegetables.

SERVES 4 (change servings and units)

Ingredients

700 g carrots (I mash the carrots if I intend to use it as a dip!)
60 ml extra-virgin olive oil
2 cloves garlic, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
40 ml white wine vinegar
1/3 cup chopped fresh coriander
salt
fresh ground pepper

Directions

1
Peel carrots and cut into thin slices.
2
Boil, steam or microwave the carrots until tender.
3
Drain.
4
Heat the oil in a large frying pan, add the garlic and spices and cook, stirring until fragrant.
5
Stir in the carrots, cook stirring until well coated in the oil mixture.
6
Remove from the heat and stir in the vinegar and coriander.
7
Season well to taste with salt and pepper.
8
I like to cool this to room temperature before serving, but you can make it the day before and refrigerate it if you wish.

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Featured Reviews for This Recipe

From: MaryMc

On Oct 1, 2007

I made these with a spicy North African chicken dish, and they were perfect together! I used whole baby carrots and steamed them for about five minutes.

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From: Jenny Sanders

On Dec 6, 2003

I ran this through the food processor, and served it as a dip at a potluck party. It's great to have inexpensive, easy, vegetarian dishes to take to potlucks, so I will be adding this to my repertoire. The reaction to this was mixed though - people either thought it was great or didn't like it much at all. Coriander and cooked carrots are not universal favourites, as it turns out. However, if you do like them, this is a great little recipe.

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From: Tess

On Oct 19, 2002

I made the warm version of this to accompany Jan S's "Chicken with prunes, apricots and honey" and "Cumin Potatoes". I didn't like the aroma of the spice mix when I cooked it up and almost didn't add the carrots, but the finished product had a very pleasant flavour and I will definately make the recipe again. Simple to make and something different.

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From: Mirj

On May 9, 2002

Jan's been on my mind lately and I decided to have a good look at her recipes. It's a good thing I did, since this salad is the perfect thing to take to my hosts for dinner tomorrow night. Unfortunately, I'm going to have to make this again, since I've been picking away at it since last night and there's not much left for my friends. I doubled the garlic to keep the vampires at bay Thanks Jan, good on you!