1/3 Photos of Cooked Carrot Salad
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
My Private Note
Units: US | Metric
- 1Wash, scrape and slice carrots into 1/4 inch thick rounds.
- 2Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- 3Drain carrots and place in serving bowl.
- 4Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
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Nutritional Facts for Cooked Carrot Salad
Serving Size: 1 (98 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 57.1
- Calories from Fat 32
- Total Fat 3.5 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 43.9 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 1.8 g
- Sugars 2.9 g
- Protein 0.6 g