Moroccan Carrot Salad with Toasted Cumin Recipe

Moroccan Carrot Salad with Toasted Cumin Recipe

  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons flaxseed oil
  • 1/4 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 7 medium carrots, peeled and grated
  • 1/2 cup currants
  • 2 tablespoons finely chopped red onion
  1. In a small skillet over medium heat, cook the cumin and coriander, stirring often, for 2 minutes, or until fragrant and slightly darker in color. Place in a medium bowl and let cool. Stir in the sour cream, lemon juice, olive oil, flaxseed oil, orange peel, and salt.
  2. Add the carrots, currants, and onion and toss to coat well. Let stand for 15 minutes to allow the flavors to blend.
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