So starting about this time in spring, the fridge becomes home to two or three cold salads at a time. I'm always looking for new ideas for quick-prep and healthful salads.
This particular carrot-spice salad didn't work for me on Day One. It did improve considerably by sitting overnight. Chef-Girl.net, who inspired the concoction, thinks resting helps, too, "It has a really nice flavour to it once it’s sat for a little while."
KITCHEN NOTES ... Think about ... using lemon juice vs orange juice ... and skipping the dill seed entirely since it didn't soften and seemed off, somehow, combined with coriander and chili powder.
FOR the RECORD ... This is my contribution to ARF Tuesdays, the healthful gathering of recipes from all over the world over at Sweetnicks.
FROM THE ARCHIVES ... For other ideas for veggie salads, see the vegetable salads section in the Recipe Box.
TUNISIAN CARROT SALAD
Bookmark or print Tunisian Carrot Salad
Hands-on time: 10 minutes
Time to table: 10 minutes
1/4 cup orange juice (this seemed to add sweetness vs brightness, a better choice might be the more acidic lemon juice)
1 tablespoon olive oil (reduced from 1 tablespoon)
1 teaspoon ground coriander (dropped from 2 teaspoons, only because I ran out)
1/2 teaspoon chili powder (dropped from 1 teaspoon, to keep spices in relative balance)
1 teaspoon dill seed (dropped from 2 teaspoons, to keep spices in relative balance)
1/2 teaspoon kosher salt
1 pound carrots, grated
1/4 cup currants (substituting for 1/2 cup raisins)
In a medium bowl, whisk the dressing ingredients. Stir in the carrots and currants. Let rest for 30 minutes before serving.
Per Serving: 112 Cal (29% from Fat, 6% from Protein, 65% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 20 g Carb; 4 g Fiber; NetCarb 16; 58 mg Calcium; 1 mg Iron; 378 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points