If you haven’t noticed, I’ve been loving moroccan-inspired flavors. Did you see my Curried Cauliflower and Carrots with Honey-Cumin Dressing?
Today, I have an easy side dish for you, perfect for serving with your favorite protein – some beans, lentils, chicken, fish, whatever!
Normally I cook carrot noodles by boiling them in water, because I love how they fill up with the water and puff up with the consistency of whole wheat spaghetti. They’re got a great, pasta-like texture that way.
But today, I simply sautéed them in a skillet and added a Moroccan seasoning which helped lightly caramelize the carrot noodles. It’s easy, quick (no waiting for water to boil), and flavorful.
The carrots complement the natural sweetness of the carrots and the almonds give a nice crunch, while adding healthy nutrients.
I hope everyone’s meal planning and prepping today! I’ll be spending the day working, getting everything ready before I leave for Austin to go to SXSW with the Facebook and Adobe team. More to come on that!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Moroccan Spiralized Carrot Salad
- 1 large carrot peeled, Blade D, noodles trimmed
- 1/4 cup raisins
- 2 tablespoons sliced almonds
- chopped parsley to garnish
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon vegetable broth
- 1/2 teaspoon cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon honey
- salt and pepper
- Place a large skillet over medium-high heat. Once the skillet is heated, add the carrot noodles. Toss until fully wilted, about 7 minutes.
- Meanwhile, in a small bowl, whisk together the ingredients for the dressing. Once carrots are wilted, add the dressing and raisins and toss well to combine, letting cook another 2-3 minutes to let the carrot noodles soak up the flavors.
- Plate the carrot mixture onto a serving plate and garnish with almonds and parsley. Serve.