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Cumin-Marinated Cauliflower and Carrot Salad

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By Pillsbury Kitchens
Updated Aug 10, 2012
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Add a Moroccan hint to your meal with this veggie salad - a perfect side dish.

Cumin-Marinated Cauliflower and Carrot Salad

  • Prep Time 15 min
  • Total 3 hr 15 min
  • Ingredients 8
  • Servings 8
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Ingredients

  • 1 head cauliflower, cut into bite-sized pieces
  • 1 cup baby carrots, cut in half crosswise
  • 1/3 cup lemon juice
  • 1/3 cup oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Dash ground red pepper (cayenne)

Instructions

  • Step 
    1
    Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
  • Step 
    2
    Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
  • Step 
    3
    Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.

Nutrition

100 Calories
9g Total Fat
1g Protein
4g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
100
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
4g
1%
Dietary Fiber
2g
8%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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