Cilantro Carrot Salad
Yield: 6 to 8 servings
1 scant teaspoon coriander seeds
1 small garlic clove, finely minced
3 tablespoons fresh squeezed lemon juice
1/4 teaspoon turmeric
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
Salt to taste
1 pound carrots, peeled and grated (about 4 cups)
1 cup cilantro leaves, chopped
1/4 cup dry roasted peanuts
1. In a small skillet over medium high heat, toast coriander seeds and toss frequently until fragrant. Remove skillet from heat and allow seeds to cool.
2. In a small bowl, whisk together garlic, lemon juice, turmeric, red pepper flakes and olive oil.
3. Place cooled coriander seeds in a mortar and coarsely crush using the pestle. Add coriander to the dressing. Season lightly with salt and whisk to combine.
4. Place carrots in large glass bowl. Drizzle dressing over all and toss to coat carrots evenly. Refrigerate at least 30 minutes or longer. Toss with cilantro and peanuts just before serving.
Per serving (based on 6): 141 calories; 10g fat; no cholesterol; 12g carbohydrates; 3g protein; 83mg sodium; 3g fiber.
Recipe developed exclusively for the Star by professional home economists Kathy Moore and Roxanne Wyss.
As you waste your breath complaining about life, someone out there is breathing their last..
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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