Carrot Salad with Cumin & Cranberry

Carrot Salad with Cumin & Cranberry

A vibrant and refreshing carrot salad featuring the earthy warmth of cumin, complemented by the sweet tartness of cranberries for a delightful balance of flavors.
My Notes:
Prep Time10 minutes
Total Time10 minutes
Meal Type: Lunch, Salads
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Carrots, Cranberries
Servings: 4
Ingredients
  • 4 large carrots julienned, matchsticks, or grated
  • 1/2 cup(s) dried cranberries
  • 1 handful(s) fresh parsley
For the dressing:
Instructions
  • Place the ingredients for the salad dressing into a small bowl, whisk together and set aside.
  • Add the carrots into a large bowl, drizzle over the dressing and toss to combine. Now add the cranberries and parsley and toss again. This salad is best served cold.
Notes
Oil-free: to make oil-free replace the oil with equal amounts tahini, almond butter, or cashew butter.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 50mg | Potassium: 296mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12126IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 0.4mg
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