Cooked Carrot Salad With Toasted Cumin Dressing

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
96
FAT
14%
CHOL
0%
SOD
8%

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Ingredients for 4 servings

1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces

1/2 cup water

2 large garlic cloves, chopped

1/4 teaspoon coriander seeds

1/4 teaspoon dried crushed red pepper

1 1/2 teaspoons ground cumin

2 tablespoons fresh lemon juice

1 tablespoon olive oil (preferably extra-virgin)

1/3 cup chopped red onion

1/3 cup chopped fresh cilantro

4 Kalamata olives or other brine-cured black olives, pitted, chopped

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