Add a Moroccan hint to your meal with this veggie salad - a perfect side dish.
Cumin-Marinated Cauliflower and Carrot Salad
- Prep Time 15 min
- Total 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)
Instructions
-
Step1Fill 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.
-
Step2Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
-
Step3Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.
Nutrition
100
Calories
9g
Total Fat
1g
Protein
4g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 100
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 30%
- 30%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Vegetable; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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