Tunisan Carrot Salad with Radishes and Olives - 8g Carbs, 3g Fiber, 3g Sugar
From: Vegetarian Times, March 2010, page 53
This brightly colored salad adds a fresh, festive touch to the
meal. Blanching the carrot slices gives them a crisp-tender
texture and brings out their sweetness. For best results, serve
the salad at room temperature.
Vegan
Gluten Free
30 Minutes or fewer
Serves: 6
1 lb carrots, cut into 3/4-inch thick slices (3 cups)
1/2 cup thinly sliced radishes, 3 – 4 radishes
1/4 cup chopped green olives
2 Tbsp olive oil
3 cloves garlic, minced (1 Tbsp)
2 tsp ground cumin
1 tsp paprika
2 Tbsp fresh lemon juice
2 Tbsp minced fresh cilantro
1. Bring a large pot of salted water to a boil. Blanch carrots for
3 to 4 minutes, or until just tender. Transfer to a bowl of ice water
to stop cooking; drain, and transfer to a bowl. Stir in radishes and
olives.
2. Heat oil, garlic, cumin and paprika in a small skillet over medium
heat 2 minutes, or until garlic sizzles and starts to brown. Stir oil
mixture into carrot mixture. Add lemon juice to skillet to remove any
last bits in pan, then stir into carrot mixture. Season with salt and
pepper, if desired. Stir in cilantro. Let stand 20 minutes at room
temperature to marry flavors.
Serves: 6
Serving Size: 1 cup
Nutrition per Serving: 84 Calories, 6g Total Fat, <1g Saturated Fat,
0mg Cholesterol, 146mg Sodium, 8g Total Carbs, 3g Dietary Fiber,
3g Sugars, 1g Protein
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