Moroccan Carrots
I was never a big veggie eater, unless those veggies were smothered in something more palatable like Ranch dressing or honey mustard. When I moved to Austin in 2011, my first roommate introduced me to hummus, and I started using that as a blanket for my veggies instead. It wasn’t until I started the autoimmune protocol the next year that I began experimenting with veggies in the kitchen. These Moroccan Carrots bridge the gap between “raw veggie snack” and “dressed-up veggie side dish” by combining raw shredded carrots with a savory herb dressing inspired by Moroccan marinades. Serve them anywhere you would a salad or just munch on them between meals!
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Moroccan Carrots
Ingredients
- 1 pound carrot chopped
- 1/2 cup onion chopped
- 1/4 cup lemon juice omit for low-histamine or IC
- 1/4 cup extra virgin olive oil
- 2 tablespoons cilantro chopped
- 1 tablespoon parsley chopped
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper omit for AIP
- 1/8 teaspoon sea salt
Instructions
- Combine all ingredients in a large bowl and chill before serving.
Nutrition
Calories: 199kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 145mg | Potassium: 493mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19900IU | Vitamin C: 31.4mg | Calcium: 50mg | Iron: 0.9mg