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Ingredients
- 10 lrg Carrots (approx. 1 Kg)
- 8 stalk of parsley (or possibly more if desired)-minced
- 8 x Cloves of garlic (minced fine)
- 1 tsp Cumin
- 1/2 tsp Salt
- 5 tsp Oil (or possibly less)
- 5 tsp Fresh lemon juice
- 1/2 tsp Grnd cayenne pepper (warm red pepper)
Directions
- Here is another Spicy Carrot Salad from Morroco:
- Pascal Perez
- Wash and cook carrots in salt water for approx. 30 minutes. over a medium flame. Peel and slice into rounds. Place in a wide bowl. Add in minced parsley and garlic to the carrots Add in cumin, salt, lemon juice, oil and cayenne to the bowl and mix all the ingredients well. Serve cool.
- Garnish: minced parsley
- Can be made using beets instead of carrots. in such a case substitute onion for garlic and use 1/4 teaspoon sugar instead of cayenne pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 723g | |
| Calories 513 | |
| Calories from Fat 218 | 42% |
| Total Fat 24.83g | 31% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.58g | |
| Cholesterol 0mg | 0% |
| Sodium 1617mg | 67% |
| Potassium 2264mg | 65% |
| Total Carbs 72.41g | 19% |
| Dietary Fiber 19.2g | 64% |
| Sugars 31.4g | 21% |
| Protein 8.09g | 13% |
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