Cumin-Marinated Cauliflower and Carrot Salad

Add a Moroccan hint to your meal with this veggie salad - a perfect side dish.

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  • prep time 15 min
  • total time 3 hr 15 min
  • ingredients 8
  • servings 8
 

Ingredients

1
head cauliflower, cut into bite-sized pieces
1
cup baby carrots, cut in half crosswise
1/3
cup lemon juice
1/3
cup oil
2
tablespoons chopped fresh parsley
1
teaspoon cumin
1/2
teaspoon salt
Dash ground red pepper (cayenne)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
  • 2 Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
  • 3 Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.
  • 1 Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
  • 2 Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
  • 3 Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.

EXPERT TIPS

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Expert Tips

The flavors of Moroccan cooking inspired this salad. Carrot salads are popular in Morocco, where parsley, lemon and cumin are common seasonings.

Cauliflower belongs to the cruciferous family of vegetables, as does broccoli, Brussels sprouts and cabbage. These vegetables contain anti-oxidants, which may reduce the risk of cancer. Cauliflower is also high in fiber.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
100
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
4g
4%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
30%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.