Moroccan Carrot Salad
Budget-friendly recipe
This sweet salad is packed with vitamin A, which keep your eyes healthy.
Ingredients
What You'll Need
- 2 small bowls
- Box grater
- Cutting board
- Measuring cups
- Measuring spoons
- Medium bowl
- Sharp knife
- Vegetable peeler
Directions
-
Rinse and peel carrots and onion.
-
Shred carrots with a grater. Dice onion.
-
Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
-
In a medium bowl, combine carrots and onions.
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In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
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Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.
-
For best taste, allow flavors to blend before serving. Let sit 15 - 20 minutes after you have mixed in the sauce in step 6.
Chef Tips
-
Replace half of the carrot with grated jicama or apples.
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Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
-
Layer onto a sandwich with lean turkey and fresh veggies like cucumbers.
-
Cut this recipe in half to save money.
Nutrition Info and more
Serving size:
Total calories:
¾
cup
110
Total fat:
7 g
Saturated fat:
1 g
Carbohydrates:
12 g
Protein:
1 g
Fiber:
2 g
Sodium:
240 mg
