Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
221
Calories
2g
Protein
14g
Fat
26g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 medium carrots peeled and coarsely grated
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons whole mustard seeds
- 1 tablespoon fresh lemon juice
- ¼ cup raisins soaked in hot water for 1 hour
Directions
1
Combine carrots and salt in a mixing bowl tossing to distribute the salt.
2
Heat oil in a small skillet over moderate heat.
3
Add mustard seeds to the hot oil and remove from heat after 3 seconds.
4
Pour hot oil and mustard seeds over the carrots.
5
Add lemon juice and raisins and mix well.
6
Serve chilled or at room temperature.
Recipe sourced from
fandom