Carrot Ribbon Salad
A Carrot Ribbon Salad made with prunes and fresh parsley--tossed with a tangy orange dressing--is a delicious brunch or light lunch salad.
Ingredients
- 2 Tbsp. sugar
- ½ cup orange juice, fresh squeezed is best
- ¼ cup lime juice
- 1 tsp. cumin
- ½ tsp. salt
- ½ tsp. pepper
- 8 pitted prunes, chopped in small pieces (I buy at Costco)
- 4-6 orange carrots, peeled and ribboned (with a peeler)
- 3 Tbsp. chopped parsley leaves
- 1 tsp. cumin seeds, roasted and roughly crushed
Instructions
- For the dressing, in a small pan over moderate heat, stir the sugar until a dark caramelization takes place. Remove pan from heat and carefully add fresh squeezed orange and lime juice.
- Return pan to heat, stirring until you get a light brown, thick syrup. Stir for a few minutes; remove from heat. Mix in cumin, salt and pepper. Set aside.
- Prepare the salad by steaming the carrots for 1 minute. Blanch (cool in fresh ice water) immediately. Blanching allows the color to remain very bright. Using a potato peeler, peel the carrots into long ribbons.
- Cut prunes into small pieces. Place the ribboned carrots, prunes, parsley, and cumin seeds in a large bowl or platter and pour the dressing on top. Toss to coat.
- Salad is best chilled; serve!
Notes
Reposted from May 2017
Nutrition Facts
Calories: 134kcal, Carbohydrates: 33g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Sodium: 292mg, Potassium: 535mg, Fiber: 4g, Sugar: 21g, Vitamin A: 11385IU, Vitamin C: 39mg, Calcium: 75mg, Iron: 3mg