-
(7 votes, average: 4.29 out of 5)
Loading...
Servings: 4
Prep time: 20
I love a good carrot salad. This cooked moroccan carrot salad was my go-to when I was going through chemo and couldn’t eat raw foods. It is sweet, lemony, delicious, and safe for a compromised immune system.
Preparation
- Heat the olive oil over a medium high flame in a wide sauté pan. Fry the cumin seeds until they start to darken, about 30 seconds, then add the grated carrots. Sauté the carrots for about 2-3 minutes until they start to soften and caramelize.
- Add the lemon juice, water, and raisins. Mix well. When the liquid starts to bubble, pour everything into a large salad bowl.
- Cover and leave the salad to sit and cool for at least 30 minutes to let the flavors develop.
- Check for seasoning. Serve at room temperature.
Ingredients:
- 1 tablespoons lemon juice
- 1 tablespoons water or to taste
- ⅓ cup raisins
- 2 tablespoons olive oil
- 1 tablespoons whole cumin seeds
- 4 large or 6 medium carrots, peeled and grated
- Sea salt and freshly ground black pepper, to taste
Nutritional Information
Calories
128 cals
Fat
7 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
17 g
Sugar
10 g
Fiber
3 g
Protein
1 g
Sodium
207 mg
*per serving
Ann's Tips and Tricks
Try using this same recipe substituting the carrots with other root veggies such as turnips, rutabaga, parsnips, or beets.
