Turkish Carrot Salad
Per ServingTurkish Carrot Salad |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 cup | ||
| Calories | 105 | |
| Fat | 5 | g |
| Saturated Fat | 0.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 3 | g |
| Sugars | 10 | g |
| Cholesterol | 0 | mg |
| Sodium | 35 | mg |
| Potassium | 265 | mg |
| Protein | 2 | g |
| Phosphorus | 45 | mg |
| Choices: Fruit 0.5, Nonstarchy Vegetable 1, Fat 1 | ||
- Makes: 8 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes
Ingredients
| 5 | large | carrots, peeled and coarsely grated or cut into matchsticks |
| 2 | med. | apples (such as Fuji or Gala), unpeeled and coarsely grated |
| 1/4 | cup | toasted slivered almonds |
| 1/4 | cup | dried currants |
| 3 | Tbsp. | fresh lemon juice |
| 2 | Tbsp. | olive oil |
| 1 | tsp. | ground cumin |
| 1/4 | tsp. | ground coriander |
| 1/4 | tsp. | ground cinnamon |
| 1/4 | tsp. | freshly ground black pepper |
Directions
In a large bowl, combine all ingredients and cover. Refrigerate for 1/2 hour before serving. Bring the salad to room temperature and serve.
