Food Faith Fitness · by Lori Mauer★ 4.0 (1)
Moroccan Carrot Salad
NUTRITION · PER SERVING90M COOK
CAL 3%·PRO 1%
CARBS 3G20% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 5G85% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm cooked carrots dressed with lemon, olive oil, and warm spices like paprika and cumin, then chilled. Bright, aromatic, and naturally vegan and gluten-free.
sidemoroccansalad🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 12 large carrots (peeled, trimmed, and cut into 3/4-inch rounds)
- 1 1/2 teaspoons kosher salt (plus more to taste)
- 5 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground sumac (optional)
- 1 cup chopped fresh cilantro
At a glance
PER SERVING · TIME 90M
CAL 3%·PRO 1%
CARBS 3G20% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 5G85% OF CAL
1G SAT5G 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
- Cook
- 20m
- Sodium
- 281mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 11mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.