Moroccan Carrot Salad

Adapted from a recipe by Amy Rolnick.

6 cups grated carrots
1/4 cup fresh lemon juice
1 Tbsp maple syrup
1 Tbsp olive oil
1 cup chopped walnuts
1 Tbsp whole cumin seeds
1 Tbsp whole coriander seeds
1/2 cup chopped, raw cranberries
1/4 cup chopped cilantro

1. Toss carrots with lemon juice, maple syrup and olive oil.

2. Combine walnuts, cumin and coriander seeds in a skillet on stove, and toast over medium-high heat for 5 minutes until brown, stirring constantly.

3. Add walnut mixture, cranberries, and cilantro just before serving.

4. Season with salt and pepper to taste.

Servings: 12

Cooking Times
Preparation Time: 20 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (4.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 278.07
Calories From Fat (26%) 73.01
% Daily Value
Total Fat 8.61g 13%
Saturated Fat 0.79g 4%
Cholesterol 0mg 0%
Sodium 47.9mg 2%
Potassium 299.55mg 9%
Total Carbohydrates 50.06g 17%
Fiber 5.94g 24%
Sugar 4.41g
Protein 2.26g 5%

Recipe Type: Salad, Vegetables