Moroccan Carrot Salad
Nutrition
Calories: 275 kcalCarbohydrates: 14 gProtein: 10 gFat: 38 gSaturated Fat: 15 gSodium: 90 mgFiber: 10 gSugar: 12 gVitamin A: 141.2 IUCalcium: 30 mgIron: 13 mg
Ingredients
- 2 whole bay leaf s
- 16 oz carrot sliced 1/8 inch thick
- 1 cup white wine vinegar
- 1 cup oil
- 1/3 whole Garlic clove chopped
- 1 tbsp minced onion
- 1 tbsp minced parsley
- 1 tbsp minced cilantro
- 1 tablespoon ground cumin
- 1-1/2 tsp paprika
- 1/4 tsp ground ginger
- 1 tbsp tomato paste
- 1 dash salt or to taste
- 1 dash black pepper or to taste
Instructions
- Bring 4 cups salted water and the bay leaves to a boil in a large saucepan over high heat. Add the carrots, return to a boil, then remove from heat. Drain the carrots, rinse them with cold water, and transfer to a serving dish.
- Combine the vinegar, oil, garlic, onion, parsley, cilantro, cumin, paprika, ginger, and tomato paste in a food processor or blender and blend. Gently stir the mixture into the carrots.
- Season with salt and pepper and marinate in the refrigerator for 1 hour.