Moroccan-style Carrot Salad
Carrot and cilantro provide fiber, carotenoids, and a fresh herbal aroma, while olive oil helps the spices open up. The lemon dressing makes the flavor bright, and the modest amount of carrot keeps the recipe moderate in carbohydrates.
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Servings: 4 (1 serving ≈ 49 gram)
Digestion time: 3 hour
Peel the carrot (100 g), wash it, and grate it coarsely. Finely chop the cilantro (20 g).
Mix the olive oil (45 g) with juice from the lemon (15 g), minced garlic (10 g), cumin (2 g), cinnamon (0.5 g), paprika (2 g), and chili pepper (1 g).
Combine the carrot with the cilantro, season the mixture with table salt (2 g), and dress it with the spiced oil. Mix and leave the salad for 30 minutes.
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