Moroccan Carrot Slaw

Ingredients

• ½ teaspoon whole cumin seeds
• ¼ cup fresh lemon juice
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• 1 pound peeled baby carrots (sold in bags), or 1 pound large carrots, peeled
• Salt and fresh black pepper
• 1 tablespoon finely chopped fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    82 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 79 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Toast the cumin seeds by putting them in a hot skillet over medium-high heat for about 30 seconds until they become fragrant. Remove from heat and put in a two-quart bowl.
2. Add the lemon juice, ground cumin and oil. Mix well.
3. Grate the carrots by putting them in the feed tube of a food processor and processing them through a shredding disk. (The reason for using baby carrots is one of convenience — they come already peeled.)
4. Alternatively, regular large carrots, peeled, can be used. Without a food processor, it’s better to use large carrots and grate them by hand on a box grater. Add the grated carrots to the bowl and toss to coat well with the dressing.
5. Season to taste with salt and pepper. Fold in coriander and marinate about 30 minutes at room temperature before serving. The salad can hold longer, but the coriander will turn dull green, so wait until the last minute before adding.