Coriander Carrot Salad Recipe - Cooking Index
Coriander Carrot Salad Recipe - Cooking Index
With only 32mg of sodium per serving, this flavorful salad relies on fresh parsley plus exotic spices such as cumin, coriander and turmeric.
Courses: Salads| Salad | ||
| 3 | Carrots - peeled, grated (large) | |
| 3 tablespoons | 45ml | Chopped shallots |
| 2 tablespoons | 30ml | Minced parsley |
| Dressing | ||
| 2 tablespoons | 30ml | Olive oil |
| 3 tablespoons | 45ml | Lemon juice |
| 2 teaspoons | 10ml | Ground cumin |
| 1 teaspoon | 5ml | Ground coriander |
| 1 | Freshly-ground black pepper |
Combine the salad ingredients in a large bowl.
Whisk together the dressing ingredients and toss with the carrots. Serve over lettuce leaves if desired.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: Monounsaturated Fat 1, Vegetable: 1.
Nutrition Facts: Calories 81; Calories from Fat 42; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 32mg; Carbohydrates 10g; Dietary Fiber 3g; Sugars 6g; Protein 1g.
Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org
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