Salade Arabe Traditionnelle (Moroccan Tomato Salad)
Published October 13, 1981
- Total Time
- 10 minutes, plus chill time
- Rating
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Ingredients
1 small green pepper, cored, seeded and deveined
1 ½ cups cored, peeled, seeded tomatoes cut into half-inch cubes
1 tablespoon finely chopped parsley
1 tablespoon finely chopped onion
¼ teaspoon finely minced garlic
½ teaspoon finely minced fresh coriander
Salt to taste, if desired
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 tablespoon white vinegar
2 tablespoons peanut oil
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 51 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 138 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the pepper into strips about half an inch wide. Cut the strips crosswise into thin slices. There should be about ⅓ cup. If there is more than that, save the remaining for another use.
- Step 2
Put the pepper in a bowl and add the remaining ingredients. Blend. Chill.
Private Notes
Comments
how is this used?
"Blend"? Or mix? I'm guessing mix, because why cut the peppers into meticulous strips if it's all going in the blender.