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serves 4

4 carrots, (I cut them with a veggie spiralizer, but you can grate them)
1/4 dried dates, rough chop
1/4 cup sliced raw almonds
1 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. coriander seeds
1/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. cinnamon
juice of one lemon
1 Tbsp. cilantro or mint
salt to taste

one 15 oz can of chickpeas can be added if you’d like.

Grate carrots or use Veggie spiraler & put in a large bowl. Add coriander seeds, almonds and chopped dates to the carrots. In a small bowl whisk together lemon juice, honey, olive oil, cinnamon, paprika & cumin. Toss the dressing with the carrots, add the mint & serve.

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