Indian Carrot Salad

Course : Vegetables
Serves: 8
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1 tablespoon corn oil
1 tablespoon lime juice
1/2 teaspoon cumin -- ground
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon garlic -- minced
4 cups carrots -- sliced and cooked
1/2 cup wheat sprouts or cooked wheat berries -- for garnish

Preparation / Directions:

Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and garlic. Sir in carrot. Cover and refrigerate until cold. Serve chilled, garnished with wheat sprouts.


Nutritional Information:

CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is suitable.

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