Directions:
- Instructions
- In a food processor, blend the oil, lemon juice, cilantro, paprika, cumin, and salt until smooth. Pour dressing into a large bowl or large storage container.
- Add the carrots to the processor and pulse until finely chopped. (You should have about 4 cups.) Toss the carrots and currants in the dressing until well coated. Serve immediately, or cover and refrigerate for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.33 Kcal (2204 kJ) | ||
| Calories from fat | 256.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.49g | 44% | |
|---|---|---|---|
| Sodium | 1425.76mg | 59% | |
| Potassium | 1646.42mg | 35% | |
| Total Carbs | 69.38g | 23% | |
| Sugars | 43.72g | 175% | |
| Dietary Fiber | 14.05g | 56% | |
| Protein | 6.09g | 12% | |
| Vitamin C | 63.4mg | 106% | |
| Vitamin A | 3.6mg | 122% | |
| Iron | 2.9mg | 16% | |
| Calcium | 195.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 105.32 Kcal (441 kJ) | ||
| Calories from fat | 51.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 44% | |
|---|---|---|---|
| Sodium | 285.31mg | 59% | |
| Potassium | 329.46mg | 35% | |
| Total Carbs | 13.88g | 23% | |
| Sugars | 8.75g | 175% | |
| Dietary Fiber | 2.81g | 56% | |
| Protein | 1.22g | 12% | |
| Vitamin C | 12.7mg | 106% | |
| Vitamin A | 0.7mg | 122% | |
| Iron | 0.6mg | 16% | |
| Calcium | 39mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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