Sultan’s Tent Carrot Salad

Carrots are believed to have originated in Afghanistan and were first cultivated for their leaves and seeds, not the orange root that we commonly eat today.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Sultan’s Tent Carrot Salad

Cooking Method: Mixing Cuisine: Middle Eastern Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Carrots
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Salt
• 20 gram Fresh Mint Leaves
• 30 gram Toasted Almonds

Instructions

1. Grate the carrots.
2. In a large bowl, mix together the grated carrots, lemon juice, olive oil, ground cumin, ground coriander, and salt.
3. Let the salad rest in the refrigerator for 30 minutes.
4. Before serving, garnish with fresh mint leaves and toasted almonds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 12g4%

Sugars 6g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.