Directions:
- Finely chop garlic in processor. Add cilantro, oil, lemon juice, ginger and cumin. Process until well blended.
- Cook carrots in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Cool to room temperature; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.69 Kcal (405 kJ) | ||
| Calories from fat | 44.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Sodium | 81.04mg | 3% | |
| Potassium | 405.04mg | 9% | |
| Total Carbs | 13.03g | 4% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.7mg | 4% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.27 Kcal (315 kJ) | ||
| Calories from fat | 34.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 8% | |
|---|---|---|---|
| Sodium | 63.09mg | 3% | |
| Potassium | 315.3mg | 9% | |
| Total Carbs | 10.14g | 4% | |
| Sugars | 4.59g | 24% | |
| Dietary Fiber | 2.81g | 14% | |
| Protein | 1.15g | 3% | |
| Vitamin C | 7.7mg | 16% | |
| Vitamin A | 0.9mg | 38% | |
| Iron | 0.6mg | 4% | |
| Calcium | 40.2mg | 5% | |
* 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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