Moroccan Carrot And Cinnamon Salad Recipe

Name: Moroccan Carrot And Cinnamon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, cut into 1/4 inch strips; 1/4 teaspoon salt; 2 tablespoons lemon juice; 2 tablespoons sugar; 2 teaspoons oil; 1 garlic clove, crushed; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon parsley, dried; 1/4 teaspoon ground cinnamon

Servings: persons

1 lb carrot, cut into 1/4 inch strips
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons oil
1 garlic clove, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon parsley, dried
1/4 teaspoon ground cinnamon

1
Place a steamer rack in the bottom of a medium saucepan.
2
Add enough water to come almost up to the bottom of the rack.
3
Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 5 minutes or until carrots are tender crisp. Drain.
4
Place carrots in a medium bowl.
5
While carrots are cooking, combine remaining ingredients in a small bowl.
6
Mix well. Spoon over hot carrots, tossing until carrots are well coated.
7
Chill several hours or overnight to blend flavors.
8
Mix before serving.
9
Cook time does not include chilling time.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb carrot, cut into 1/4 inch strips, 1/4 teaspoon salt, 2 tablespoons lemon juice, 2 tablespoons sugar, and more.

Yes, Moroccan Carrot And Cinnamon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Carrot And Cinnamon Salad

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