Simple Carrot Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
4 medium carrots (about 500 g/1 lb), peeled, cut into matchsticks
3⁄4 cup (60 g/2 oz) flat–leaf parsley leaves
4 tablespoons (60 mL) shredded coconut, toasted
3 tablespoons (45 mL) hazelnuts, toasted, chopped
3 tablespoons (45 mL) sultanas
3 tablespoons (45 mL) olive oil
2 tablespoons (30 mL) orange juice
1 teaspoon (5 mL) ground cumin, toasted
- Place carrots, parsley, coconut, hazelnuts and sultanas in a medium serving bowl.
- Combine oil, juice and cumin and stir into salad. Divide salad among individual serving bowls.
Most nuts benefit from toasting before being used in a recipe. The process brings out the flavour and reduces any bitter taste. Toast nuts just before you need to use them.
Nutrients per serving: 1151 kilojoules/275 calories; 3 g protein; 23 g total fat; 6 g saturated fat; 0 mg cholesterol; 15 g carbohydrate; 6 g fibre.
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Imported on 2011-01-20 20:26:46 — Original ID:1529