SPICY CARROT SALAD RECIPES

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SPICY CARROT SALAD RECIPE - FOOD.COM



Spicy Carrot Salad Recipe - Food.com image

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.

Total Time 1 hours 30 minutes

Prep Time 5 minutes

Cook Time 1 hours 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Top and tail the carrots, scrub or scrape off the skin as required.
  • 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.
  • When cool, strain the carrots and cut them into slices or chunks.
  • 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.
  • Leave to cool, serve garnished with freshly chopped parsley.

Nutrition Facts : Calories 120.5, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 675.3, CarbohydrateContent 14.4, FiberContent 4.1, SugarContent 7.2, ProteinContent 1.3

SPICY CARROT SALAD RECIPE | MYRECIPES



Spicy Carrot Salad Recipe | MyRecipes image

Grated carrot salads have been around a long time, but this one is made with cooked sliced carrots, warm spices, and accents of feta cheese and olives. It makes a wonderful change of pace.

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup carrot salad and 1 cup spinach)

Number Of Ingredients 14

4 cups (1/2-inch-thick) sliced carrot
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon extra-virgin olive oil
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
? teaspoon ground red pepper
1 large garlic clove, minced
¼ cup (1 ounce) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives (about 6)
2 tablespoons coarsely chopped fresh flat-leaf parsley
4 cups torn spinach

Steps:

  • Cook carrot in boiling water 4 minutes or until crisp-tender; drain and rinse with cold water.
  • Combine rind and next 8 ingredients (rind through garlic) in a large bowl. Add carrot, feta, olives and parsley; stir well to coat. Place spinach on each of 4 plates; top with carrot salad.

Nutrition Facts : Calories 98 calories, CarbohydrateContent 14.9 g, CholesterolContent 6 mg, FatContent 3.6 g, FiberContent 6.2 g, ProteinContent 4 g, SaturatedFatContent 1.4 g, SodiumContent 341 mg

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