Ingredients for Moroccan Carrot And Cinnamon Salad
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How to Make Moroccan Carrot And Cinnamon Salad
- Place a steamer rack in the bottom of a medium saucepan.
- Add 1 inch of water to the saucepan.
- Place saucepan over medium-high heat and bring the water to a boil.
- Add 1 pound of peeled and chopped carrots to the steamer basket. Cover and steam for 5-7 minutes, or until carrots are tender-crisp but still hold their shape.
- Carefully remove the steamer basket and drain the carrots.
- Transfer the steamed carrots to a medium bowl.
- While the carrots are steaming, prepare the dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the warm carrots and gently toss to coat evenly.
- Let the salad cool slightly before covering and refrigerating for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, give the salad a gentle toss. Garnish with fresh cilantro or chopped nuts (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
31g
Fat
1g
Carbs
4g
