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Nutrition Facts
Serving Size 1 (155g) Recipe makes 4 servings
Calories 122
Calories from Fat 64		(52%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 676mg		28%
Potassium 439mg		12%
Total Carbohydrate 14.8g		4%
	Dietary Fiber 4.2g	16%
	Sugars 7.1g
Protein 1.4g		2%
detailed view... how is this calculated?

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Spicy Carrot Salad

Recipe #138115 | 1½ hours | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Mrs B
Sep 20, 2005

Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

SERVES 4 -6 (change servings and units)

Ingredients

18 ounces carrots
2 tablespoons olive oil
lemon juice, the equivalent of 1 lemon
1/2 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon sugar
1 garlic clove, chopped and crushed with
1 teaspoon salt
1/2 teaspoon ground ginger
chopped parsley, to garnish

Directions

1
Top and tail the carrots, scrub or scrape off the skin as required.
2
Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
3
When cool, strain the carrots and cut them into slices or chunks.
4
Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
5
Leave to cool, serve garnished with freshly chopped parsley.

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Featured Reviews for This Recipe

From: K.Senko

On Dec 18, 2006

I liked this side, but my husband raved about it. It was easy and different. I will make again.

1 person found this review helpful

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From: Susie D

On Jun 19, 2006

I did like the sweet & spicy flavor of this salad. I cooked the carrots sliced and left them the tiniest bit crisp. I also reduced the cinnamon based on other reviews. Thank you for sharing your recipe Mrs B. !

0 people found this review helpful

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From: Lefora

On Oct 2, 2005

I altered this slightly because I wanted a hot meal. Using four small carrots, one courgette and a couple of slices of red capsicum, I prepared them the same except for the cooling period. I substituted fresh ginger instead of ground, sweet chilli sauce instead of chilli powder (had no chilli powder) and canola oil as I had no olive oil. When cooked, I just put everything in a bowl and feeling a little decadent, sprinkled a little grated cheese on the finished product. Not bad! The cinamon gives it a lovely aroma.

2 people found this review helpful

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From: muslimah

On Feb 17, 2007

Really good. I subbed fresh ginger and used 1/2 the cinnamon. Added a little cumin and extra lemon juice at the end.

1 person found this review helpful

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Read all 12 reviews