Directions:
- Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
- Stir vinegar and cumin through the carrot mixture.
- Remove the pan from heat and set aside to allow salad to cool to room temperature.
- Garnish with cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.69 Kcal (317 kJ) | ||
| Calories from fat | 42.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Sodium | 54.84mg | 2% | |
| Potassium | 258.66mg | 6% | |
| Total Carbs | 8.12g | 3% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.2 Kcal (193 kJ) | ||
| Calories from fat | 26.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 7% | |
|---|---|---|---|
| Sodium | 33.48mg | 2% | |
| Potassium | 157.9mg | 6% | |
| Total Carbs | 4.96g | 3% | |
| Sugars | 2.33g | 15% | |
| Dietary Fiber | 1.47g | 10% | |
| Protein | 0.54g | 2% | |
| Vitamin C | 3.1mg | 8% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.8mg | 4% | |
* 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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