Moroccan Carrot Salad
By Joe
Source: Bon Appétit — Taste at the Seattle Art Museum Seattle Washington, Moroccan Carrot Salad.
A moroccan carrot salad recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Finish. Beat first 7 ingredients in big bowl. Beat in oil, lemon juice, orange juice, plus mint. Tip in carrots and baby greens; toss to coat. Add salt and pepper till it tastes right. Top with onion and serve. Adapted from Taste.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 9.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.28 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 201 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.1 g per serving
2.2 % of the 50 g daily maximum · 4.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 171 kcal |
| Protein | 2.6 g |
| Carbohydrate | 14.3 g |
| of which sugars | 6.4 g |
| of which free sugars | 1.1 g |
| Fat | 12.7 g |
| of which saturates | 1.8 g |
| Fibre | 4.1 g |
| Salt | 0.56 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
