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Moroccan Carrot SaladMoroccan Carrot Salad

Prepared by: Angie Lanigan,
Nutrition Specialist,

University of Missouri Extension

July 13, 2014


Yield: Makes 6 servings, cup per serving



  • 6 medium carrots
  • small onion
  • 1 large lemon
  • 3 Tablespoons canola oil
  • 1 teaspoon curry powder
  • teaspoon salt
  • teaspoon ground black pepper
  • cup dark or golden raisins



  • Rinse and peel carrots and onion. Shred carrots with a grater. Dice onion.
  • Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
  • In a medium bowl, combine carrots and onions.
  • In a second bowl, combine oil, curry powder, salt, pepper, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
  • Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.


Nutrition information per cup serving

Calories: 110

Total Fat: 7g

Saturated Fat: 0.5g

Cholesterol: 0mg

Carbohydrates: 12g
Protein: 1g

Sodium: 240mg



Source: Cooking Matters for Adults



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Last update: Sunday, July 27, 2014