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Abdella's Carrot Salad

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  Carrots 2 Pound, peeled and thinly sliced
  Garlic 2 Clove (10 gm)
  Olive oil 4 Tablespoon
  Lemon juice 1 Tablespoon (Juice Extracted From 1 Lemon)
  Ground cumin 1 Tablespoon
  Cayenne pepper 3⁄4 Pinch (Or A Small Pinch)
  Chopped fresh cilantro 1 Teaspoon
  Chopped fresh parsley 1 Teaspoon
  Onions 2 , finely chopped
  Dates 1 Cup (16 tbs), chopped

In a medium saucepan, combine the carrots and garlic.
Add water to cover by 1 or 2 inches.
Bring to a simmer and cook until tender, about 5 minutes.
Using a slotted spoon, transfer the carrots to a bowl.
Cook the cooking liquid over medium heat to reduce to 1/2 cup.
Whisk in 2 tablespoons of the olive oil and the lemon juice.
Pour the mixture over the carrots.
Add the cumin, cayenne, cilantro, and parsley.
Set aside.
Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat.
Add the onions and saute until translucent, about 5 minutes.
Add the dates and cook until the dates are softened.
Toss the onion mixture with the carrots.
Let cool.
Cover and refrigerate for 1 to 2 hours.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1571 Calories from Fat 574

% Daily Value*

Total Fat 65 g99.8%

Saturated Fat 8.8 g44.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 664.1 mg27.7%

Total Carbohydrates 255 g85.1%

Dietary Fiber 45 g180%

Sugars 168 g

Protein 17 g33.6%

Vitamin A 3050.8% Vitamin C 154.9%

Calcium 53.9% Iron 54.8%

*Based on a 2000 Calorie diet

Abdella's Carrot Salad Recipe