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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Siki Kent
[email protected]Thank you for sharing this recipe!
Editor King_00
[email protected]I will definitely be making this salad again.
Bradley Heggestad
[email protected]This salad is a 5-star recipe!
Sarah Ziad
[email protected]I highly recommend this salad.
john ortiz
[email protected]This salad is so easy to make, even a beginner cook can make it.
Pablo Anfilofieff
[email protected]I made this salad for my family and they all loved it.
Albinoklingon72 Bailey
[email protected]This salad is perfect for a summer picnic.
Herbert Steven
[email protected]I love the addition of feta cheese to this salad.
Sazid Ahmed
[email protected]This salad is a great way to use up leftover carrots.
Leon Parker
[email protected]I've made this salad several times now and it's always a hit! It's so easy to make and it's always delicious.
Chandra Light
[email protected]This salad was so refreshing and delicious! I loved the combination of the sweet carrots, tangy vinegar, and salty feta.