My regular followers know how I love my Chicken Shawarma Spice Blend! Well, I’ve found yet another delicious way to use this flavor profile. This tasty recipe is a new twist on an old favorite. Carrot salad was one of my mother’s favorites! Me, I wouldn’t touch the stuff growing up, because I didn’t like mayonnaise on anything. But what I discovered, at about the age of 50, was that homemade mayo is a totally different animal than the junk sold at the store in jars. From that point on, my food world changed! Many new menu doors were then opened for me! Now I can eagerly add this popular classic to my buffet tables and actually some myself!
The only changes I made to the classic: use homemade mayo with my Chicken Shawarma Spice blend; substitute lower-carb no-sugar-added dried prunes for the “carb-ier” raisins. You can snip a few raisins into this recipe instead, but bear in mind, in doing so, the carb count goes up and the numbers will need to be recalculated. Although Colette Heimowitz, Atkins nutritionist, says a little bit of carrot is allowed on Atkins Induction, this recipe has so much carrot, I would wait until Phase 2 OWL to enjoy this delicious salad.
Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations. Volume 9, due out in October, has mostly my recipes once again.
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2 large carrots
4 T. my Shawarma Mayo
2 dried prunes (Del Monte brand has no sugar), cut to small bits
VARIATION: Add a little bit of diced, cooked chicken for a complete meal
DIRECTIONS: Peel carrots. Cut off root and tip ends. Either grate the carrots, spiralize them, slice them thin and round, make them into ribbons, or any mixture of shapes you like. I was testing a new spiral making hand tool and ended up with two different shapes (ribbons and julienne) LOL………….Obviously I was doing something wrong, but the salad was no worse the wear for this learning mistake. Place the prepared carrot in a small bowl and toss well with the Shawarma Mayo and snipped up prune pieces. Refrigerate until ready to serve.
NUTRITIONAL INFO: Makes 3 servings, each contains:
166 cals., 18g fat, 8.13g carbs, 1.8g fiber, 6.33g NET CARBS, 1g protein, 35 mg sodium