Monday, January 31, 2011

Moroccan Raw Carrot Salad

This recipe is adapted from Epicurious (, which credits author Gil Marks of Olive Trees and Honey, published in November of 2004.

Moroccan Raw Carrot Salad
Serves 5 to 6

1 pound carrots, coarsely chopped or grated (about 4 cups)
¼ cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
¼ cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, finely minced
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon sweet paprika
pinch of salt
¼ to ½ teaspoon cayenne (optional)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

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