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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 4 servings |
||
| Calories 180 | ||
| Calories from Fat 124 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.8g | 21% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 95mg | 3% | |
| Potassium 425mg | 12% | |
| Total Carbohydrate 14.7g | 4% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 6.4g | ||
| Protein 1.4g | 2% | |
Moroccan Carrot Salad
By: *Parsley*
Jun 11, 2006
Great side dish for lamb or other meats.
SERVES 4 -6
Ingredients
- 1 lb carrot, peeled and coarsley grated
- 1/2 cup chopped onion
- 1 medium garlic clove, minced
- 1/2 teaspoon hot sauce
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon pepper
- salt, to taste
Directions
1
Toss all ingredients in a large bowl.2
Chill until ready to serve.
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Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Cuisine > African > Northern > Moroccan
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Isabeau
On Nov 3, 2009
A very pleasant blend of flavors. I used green onions, as I don't like to eat a mouthful of raw onion, and it was great. Thanks for posting 
From: Chef #369698
On Aug 3, 2009
I made this today, but left out the hot sauce since my client doesn't like hot. The blend of flavors is fantastic. Fresh lemon juice is a must!
From: aprilfl514
On Jan 16, 2009
This was a hugh hit with my family. I made it with moroccan chicken and lentils with spinch. my husband kept asking more please more.
From: Kumquat the Cat's friend
On Apr 18, 2007
Was looking for a carrot salad to make to finish up a bag of leftover julienned carrots in the fridge. I couldn't decide between the savory and sweet salads, but ultimately decided to try this one. I made it with all parsley instead of cilantro, 4 tablespoons lemon juice and 1 tablespoon oil (for a half recipe). I tasted it and loved it, but ended up adding a 1.5 ounce snack box of raisins and a little sugar (about 1/2 teaspoon) before serving. My BF and I loved it the way I made it, but I highly recommend this version too. Thanks!
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