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Carrot Salad with California Dried Plums

Carrot Salad with California Dried Plums
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Ketchum Food Center for California Dried Plum Board
Food Groups: Vegetables, Fruits
Main Ingredient: Vegetables
Nutrition Content: Good Source of Fiber
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes), Vegetarian

To learn more about California dried plums and to obtain additional recipes, visit


2 pounds thin Carrots, peeled
1/4 cup freshly squeezed Lemon juice
2 tablespoons Olive oil
1/2 teaspoon hot Paprika
1/4 teaspoon Cinnamon
1/4 teaspoon ground Cumin
1/4 teaspoon Salt
1 cup pitted California Dried Plums
3 tablespoons chopped Cilantro
2 tablespoons toasted Sesame seed


Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling, salted water. Cook carrots 5 minutes after they return to the boil or until tender but not mushy. Drain. 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 seeds.

Nutrient Information
Calories: 196
Total Fat: 6
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 206
Carbohydrates: 34
Protein: 3
Fiber: 6
Vitamin A:
Vitamin C:
Calcium: 34

Cook's Notes: