Ingredients
- 6 Carrots Medium
- ½ Onion Small
- 1 Lemon Small
- 3 Tbsp Canola Oil
- 1 tsp Curry Powder
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ cup Raisins Dark or golden
Equipment
- 2 Small Mixing Bowl
- Box Grater
- Medium Bowl
Instructions
- 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.
- In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
- Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.
Notes
- Replace half of the carrot with grated jicama or apples, if you like.
- For best taste, allow flavors to blend before serving. Let sit 15-20 minutes after you have mixed in the sauce in step 6.
- 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 cucumber.
Nutrition
Nutrition Facts
Moroccan Carrot Salad
Amount per Serving
Calories
115
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
238
mg
10
%
Potassium
290
mg
8
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
10199
IU
204
%
Vitamin C
14
mg
17
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Curry Powder, Gluten Free, Lemon, Onion, Onions, Raisin, Raisins, Salad, Vegan, Vegetarian