CARROT SALAD
A recipe from Paula Wolfert's book, Moroccan Cuisine. This is similar to carrot salads we had in Zagora, in the south of Morocco, if slightly more acidic. For my taste, I would cut back on the lemon but I have reproduced the recipe here as it is written in the book.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the carrots whole in water, wtih the garlic, until just barely tender.
- Drain and discard the garlic.
- Dice or slice the carrots.
- Mix the spices and lemon juice with the sugar.
- Pour over the carrots.
- Chill.
- Add salt to taste and sprinkle with a bit of olive oil and parsley before serving.
- When I was in Morocco the chefs always added a bit of extra cumin on top as well.
Nutrition Facts : Calories 69.5, Fat 0.5, SaturatedFat 0.1, Sodium 100.8, Carbohydrate 17.8, Fiber 5.5, Sugar 7.1, Protein 1.8
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Amit 2003
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MD Eklas
[email protected]This salad is a great way to use up leftover carrots. It's also a healthy and refreshing side dish.
Delices Mbuyamba
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the bright and flavorful taste. The salad is also very easy to make, which is a bonus.
RsÕ• RÕ£iÕ´doy Khan
[email protected]This carrot salad is so fresh and delicious! I love the combination of sweet carrots, crunchy celery, and tangy onion. The dressing is also perfect - it's light and flavorful, without being too heavy. I will definitely be making this salad again and