Carrot Salad
Try this Carrot Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- black pepper to taste
- 1/2 ts salt
- 1/2 ts paprika
- 1/4 c vegetable oil
- 1 ts cumin
- 1 clove garlic; minced, (i
- 1 lb carrots; peeled and sliced
- 2 lemons ; juice of
- 1/2 c parsley; minced
- Carbohydrate 4.69396 g
- Cholesterol 0 mg
- Fat 37.31017 g
- Fiber 2.22010004806519 g
- Protein 1.1784 g
- Saturated Fat 2.80472837975 g
- Serving Size 1 1 Serving (498g)
- Sodium 5.963 mg
- Sugar 2.47385995193482 g
- Trans Fat 0.559204877550001 g
- Calories 346 calories
Source: Jewish Cooking in America by Joan Nathan Put the carrots in a saucepan with cold water to cover, add the salt and simmer about 15 minutes till tender (I left the carrots slightly crunchy - I like it better than completely soft) Mix together the lemon juice, oil, garlic, peper, cumin, and paprika and pour it over the carrots. Refrigerate it for a day or two, sprinkle it with parsley and serve. Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on Sep 23, 1998,
