Carrot Salad with Dried Plums

Mar 11 2009

Take a trip to Morocco without leaving your home with this spicy and sweet salad.
Recipe courtesy of California Dried Plums

Serves 6

Dietitian's Tip: 

The DASH eating plan can be full of flavor and color, and this recipe is a perfect example. Bite-size carrots studded with dried plums and sesame seeds— all of those shapes and sizes make this a beautiful dish. It’s simple enough for weeknight dinners and will impress at your next weekend dinner party.


2 pounds thin carrots, peeled
1/4 cup freshly squeezed lemon juice
2 tbsp olive oil
1/2 tsp hot paprika
1/4 tsp ground cumin
1/4 tsp salt
1 cup pitted dried plums (about 6 ounces)
3 tbsp chopped cilantro
2 tbsp toasted sesame seeds


Cut carrots on a bias into 1-inch pieces.

Drop carrots into boiling salted water. Cook 5 minutes after they return to the boil or until tender but not mushy. Drain and rinse immediately with cold water to cool. Set aside.

In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt.

Add carrots, dried plums and cilantro. Mix together gently.

Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.

Nutrition Information: 

Per serving: 196 calories, 6 g total fat , 34 g carbohydrates, 3 g protein, 6 g fiber, 206 mg sodium, 711 mg potassium