Ingredients
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2 large carrots, peeled and grated (about 2 cups)
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1/2 red bell pepper, cored and sliced into thin strips
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1/2 green bell pepper, cored and sliced into thin strips
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1 small orange, peeled and segmented
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1/4 cup walnut pieces (optional)
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1 tablespoon extra virgin olive oil
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1 tablespoon lemon juice
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon chopped fresh parsley (for garnish)
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1 tablespoon chopped fresh mint leaves (for garnish)
Directions
Sub_title: A Refreshing and Nourishing Dish Inspired by North African Cuisine
Description: This zingy carrot salad is bursting with vibrant flavors and textures, making it a perfect addition to your vegetarian meals. The sweetness of the carrots pairs perfectly with the tanginess of the dressing, while the crunch from the nuts adds a satisfying finish. It’s also packed with nutrients, making it a great choice for any occasion.
Ingredients:
* 2 large carrots, peeled and grated (about 2 cups)
* 1/2 red bell pepper, cored and sliced into thin strips
* 1/2 green bell pepper, cored and sliced into thin strips
* 1 small orange, peeled and segmented
* 1/4 cup walnut pieces (optional)
* 1 tablespoon extra virgin olive oil
* 1 tablespoon lemon juice
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon chopped fresh parsley (for garnish)
* 1 tablespoon chopped fresh mint leaves (for garnish)
Instructions:
1. Combine the carrots, red bell pepper, and green bell pepper in a large bowl. Set aside.
2. Whisk together the olive oil, lemon juice, cumin, paprika, salt, and black pepper in a separate smaller bowl until emulsified.
3. Pour the dressing over the vegetable mixture and toss well to coat evenly. Allow the salad to marinate in the refrigerator for at least 30 minutes.
4. Just before serving, stir in the optional walnuts and mix gently.
5. Transfer the salad to a serving platter and top with fresh parsley and mint. Serve immediately.
Difficulty: Easy
Servings: 4
Note: You can adjust the spiciness of the dish by adding more or less cayenne pepper to the dressing.
Steps
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1
Done
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Combine the carrots, red bell pepper, and green bell pepper in a large bowl. Set aside. |
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2
Done
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Whisk together the olive oil, lemon juice, cumin, paprika, salt, and black pepper in a separate smaller bowl until emulsified. |
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3
Done
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Pour the dressing over the vegetable mixture and toss well to coat evenly. Allow the salad to marinate in the refrigerator for at least 30 minutes. |
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4
Done
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Just before serving, stir in the optional walnuts and mix gently. |
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5
Done
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Transfer the salad to a serving platter and top with fresh parsley and mint. Serve immediately. |
