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.
Servings: 4
Ingredients
- 4 large carrots julienned, matchsticks, or grated
- 1/2 cup(s) dried cranberries
- 1 handful(s) fresh parsley
For the dressing:
- 1 orange juiced (about 1/3 cup)
- 2 tablespoon(s) olive oil (see notes for oil-free)
- 1 tablespoon(s) cumin
- salt & pepper to taste
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
Find it online:
https://www.easyveganmealplan.com/recipe/carrot-salad-with-cumin-cranberry/