Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Moroccan Carrot Salad Recipe
This Moroccan carrot salad is easy to make and is full of flavor! A kid friendly recipe that is ready in no tie! Perfect for picnics and bbq.
5
from 1 vote
Print
Pin
Course:
Kid Friendly Side Dishes
Cuisine:
African
Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Chill Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
servings
Calories:
73
kcal
Author:
Jenni
Ingredients
1
cup
parsley
chopped
1
lemon
juiced
2
Tablespoons
olive oil
extra virgin
2
cloves
garlic
minced
2
teaspoons
salt
divided
½
teaspoon
paprika
½
teaspoon
ground cumin
½
teaspoon
ground black pepper
12
ounces
baby carrots
sliced
Instructions
In a medium sized mixing bowl, whisk together the chopped parsley, lemon juice, minced garlic, paprika, cumin, ½ teaspoon of salt and pepper.
Cut carrots into coins.
Put the sliced carrots in a small saucepan and cover with water 2” above the top of the carrots.
Add in 1 ½ teaspoons of salt.
Bring the carrots to a simmer and cook until just fork soft, about 5 minutes.
Drain the carrots and place in a medium sized bow with a lid.
Immediately toss the carrots with the marinade.
Place the lid on the bowl and place in the fridge for at least 20 minutes, or until ready to serve.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving:
1
g
|
Calories:
73
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
826
mg
|
Potassium:
228
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
8750
IU
|
Vitamin C:
25
mg
|
Calcium:
42
mg
|
Iron:
1
mg