This recipe provided by eatFresh.org

Print Recipe
3.2 from 10 votes

Moroccan Carrot Salad

This sweet salad is packed with vitamin A, which keep your eyes healthy.
Prep Time20 mins
Total Time20 mins
Course: Salads, Side Dish
Servings: 6 cups
Calories: 110kcal

Ingredients

  • 6 Medium carrots
  • 1/2 Small onion
  • 1 Large lemon
  • 3 tablespoons canola oil
  • 1 teaspoon Curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Dark or golden raisins

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.
  • For best taste, allow flavors to blend before serving. Let sit 15 - 20 minutes after you have mixed in the sauce in step 6.

Notes

  • Replace half of the carrot with grated jicama or apples.
  • 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 cucumbers.
  • Cut this recipe in half to save money.

Nutrition

Calories: 110kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 240mg | Fiber: 2g