This recipe is not one of mine. It’s a recipe that I adapted slightly from the book Coup de Pouce a Table, put forth by the team of Coup de Pouce magazine published in Quebec. I am a big fan of the magazine and its recipes.
I translated the recipe a while ago for friends because really it’s easy, it’s tasty, and is as enjoyable warm as it is cold. Did I mention that it’s healthy? Perfect recipe for a packed lunch, a BBQ or a Potluck!
Enjoy!
Spiced Carrot Salad
4-6 servings
Ingredients:
14 carrots, peeled and sliced diagonally (1/2 inch)
1 Tablespoon olive oil
2 shallots minced
2 cloves garlic minced
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1 pinch cayenne pepper
2 Tablespoon lemon juice
¼ cup cilantro chopped
1 tsp lemon zest (optional)
Cook carrots in boiling salted water for 5 minutes until tender-crisp. Drain, rinse in cold water (to stop cooking) and drain again. Set aside.
In a big pan, heat up the oil on medium heat, add the shallot, and garlic and cook, stirring occasionally until tender about 3 minutes. Add salt, cumin, cinnamon, paprika and cayenne and cook about 1 minute more (until fragrant).
Add carrots and lemon juice to the pan and toss to coat. Put in a salad bowl and mix in the cilantro.
Nutritional info: Calories 97; Fat 3g; Carbs 18g; Fiber 4g; Proteins 2g.
Source: Coup de Pouce a Table, 150 recettes simple comme bonjour, Coup de Pouce 2005, p.53