Spiced Carrot Salad

By The Canadian Living Test Kitchen

37 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	9191 cal
pro	1 g1g pro
total fat	5 g5g total fat
sat. fat	00 sat. fat
carb	12 g12g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	162 mg162mg sodium
% RDI:	-
calcium	33 calcium
iron	66 iron
vit A	243243 vit A
vit C	77 vit C
folate	88 folate

Ingredients

8 carrots , (about 1-1/2 lb/750 g)8 8carrotcarrots, (about 1-1/2 lb/750 g)
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 small onions , finely chopped1 1small smalloniononions, finely chopped
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/2 tsp coriander 1/2 1/2tsp tspcoriander
1/2 tsp ginger 1/2 1/2tsp tspginger
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

Peel carrots; cut into thick matchstick-size pieces or thin slices. Set aside.

In skillet, heat oil over medium heat; cook onion, cumin, coriander, ginger, salt and pepper for 3 minutes or until softened. Add carrots and 2 tbsp (25 mL) water; cover and simmer, stirring often, for 10 minutes or until tender. Transfer to bowl; sprinkle with parsley. Serve hot or let cool to room temperature.

Keywords : Salad; Sides; Heart-healthy; Summer; Spring; Carrots;

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