Carrot Salad With Carrot Tops Currants And Toasted Cumin recipes

Carrot Salad With Carrot Tops, Currants And Toasted Cumin recipes

Carrot Salad With Carrot Tops, Currants And Toasted Cumin recipes


20 minutes

Details
  • Servings:   4
  • Calories:   194
  • Protein:   2g
  •  
  • Fiber:   5g
  • Sugar:   9g
  • Carb Total:   13g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   15g
  •  
  • Dish:   salad
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Cuisine
  • mediterranean
Ingredients
  • 1/4 teaspoon finely grated orange zest (use a microplane grater)
  • 2 tablespoons orange juice
  • 1 1/2 tablespoons aged sherry vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • ground black pepper
  • 2 teaspoons cumin seeds
  • 1 1/4 lbs (565 g) carrots – peeled and finely grated (use the shredding attachment of a food processor)
  • 1/4 cup currants – soaked in hot water for 10 minutes
  • 1/2 cup finely chopped young carrot tops
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