Editor's Note: This easy Moroccan Carrot salad is cooked but served cold, tossed with lemon, cumin and herbs. So savory and delicious, you will love it.
- Cook Time
- Prep Time
- 1 pound peeled carrots
- 1⁄4 cup oil
- 1⁄4 cup lemon juice
- 1/8 cup freshly crushed garlic (about 8 cloves)
- 1⁄4 cup chopped cilantro
- 1⁄4 cup chopped parsley
- 1⁄2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- Pinch of black pepper
1. Simmer carrots for 10 minutes. Drain, cool, and slice into 1⁄2 inch coins.
2. In a small bowl, mix the rest of the ingredients and then pour dressing over carrots.
Refrigerate, covered, until ready to serve.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW