Asian Carrot Salad
Servings: 4 people
- 600 g Carrots
- 2 Onion
- 2 tbsp Olive oil
- Salt
- 1 tbsp Cumin seeds
- Paprika
- Lemon juice
- Ground cumin
- Chopped parsley until smooth
Peel the carrots and cut into long slices. The onions in rings.
Sauté with the olive oil, season with salt and continue to simmer with the lid closed for approx. 5 minutes, the carrots should still have Bss
Add the remaining spices and stir in.
Tastes best lukewarm.
Serving: 100g | Calories: 122kcal | Carbohydrates: 4.4g | Protein: 0.8g | Fat: 11.3g