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Moroccan Carrot Salad

Chef.at.Home's picture
Ingredients
  Currants 1⁄2 Cup (8 tbs)
  Seedless oranges 4 , peeled and sliced
  Carrots 3 Cup (48 tbs), grated
  Onion 1 Medium, finely chopped
  Walnuts 3 Tablespoon, finely chopped
  Dried red pepper/Paprika / cayenne 1⁄4 Teaspoon
  Olive oil 3 Tablespoon
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Measure the currants into a small bowl and cover them with warm water.
Leave them to soak for 10 minutes.
Peel and thinly slice the oranges.
Mix these and all the remaining ingredients together in a large salad bowl and toss gently together.
Drain the currants and add them to the salad.
Stir well and chill the salad for at least 30 minutes before serving.

Recipe Summary

Cuisine: 
African
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Carrot

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1266 Calories from Fat 666

% Daily Value*

Total Fat 77 g118.5%

Saturated Fat 9.4 g46.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 664.9 mg27.7%

Total Carbohydrates 146 g48.7%

Dietary Fiber 35.6 g142.5%

Sugars 91.2 g

Protein 18 g36.5%

Vitamin A 1319% Vitamin C 591.9%

Calcium 51.7% Iron 25.8%

*Based on a 2000 Calorie diet

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Moroccan Carrot Salad Recipe