Unicorns in the Kitchen · by Shadi Hasanzadenemati
Middle Eastern Carrot Salad (No Cook)
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 3%
CARBS 7G25% OF CAL
2G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 9G75% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raw carrot ribbons tossed in a warm, spiced dressing with cumin, coriander, lemon, and sesame seeds. Ready in 10 minutes, served at room temperature.
sidemiddle easternsaladdairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 carrots
- 2 tbsp olive oil
- 1 lemon (juice of)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp sesame seeds
- ½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Aleppo pepper
- ½ cup chopped fresh parsley
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 3%
CARBS 7G25% OF CAL
2G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 9G75% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 258mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 233mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.