The Mediterranean Dish · by Suzy Karadsheh★ 5.0
Moroccan-Style Carrot Salad
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 3%
CARBS 16G51% OF CAL
5G FIBER0G ADDED7G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked carrots tossed with cilantro and warm spices like cumin and harissa, dressed in lemon and olive oil, then topped with toasted sesame seeds. Simple and flavorful.
sidemoroccansalad🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- water
- Kosher salt
- 2 lb carrots, peeled and cut into medallions
- 1 celery stalk, chopped
- 3/4 tsp harissa spice
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sweet paprika
- 1 to 2 garlic cloves, minced
- 1 celery stick finely chopped
- 1/2 cup chopped fresh cilantro (mint or parsley would work as well)
- 1 to 2 tbsp fresh lemon juice
- 3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
- 3 tbsp toasted sesame seeds, optional
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 3%
CARBS 16G51% OF CAL
5G FIBER0G ADDED7G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G 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
- 403mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 537mg
- Calcium
- 61mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 403MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.