Ingredients for Cooked Carrot Salad
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How to Make Cooked Carrot Salad
- Peel and slice carrots into 1/4-inch thick rounds. Mince the garlic.
- In a heavy saucepan, bring 2 cups of water to a boil.
- Add the sliced carrots and minced garlic to the boiling water. Cover the saucepan and cook for 15 minutes, or until the carrots are tender but still slightly firm.
- Drain the carrots thoroughly and transfer them to a large serving bowl.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and pepper.
- Pour the dressing over the cooked carrots and gently toss to combine.
- If using, stir in the chopped fresh cilantro.
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
2g
Carbs
2g