Chanie made this only with carrots, well, because it’s quicker, why else? I refrained from tasting it Shabbos evening, thinking, uch, who wants another sweet carrot salad? When I helped clean up the first course I smelled garlic and immediately snagged a spoonful. I said right then and there – “This is going into the next magazine.”
- Prep Time
- 4-6 ServingsServings
- 1 (10-ounce) bag shredded carrots, about 4 cups
- 1 small beet, grated, optional
- 1 small kohlrabi*, grated, optional
- 3 garlic cloves, crushed
- 1/3 cup parsley or cilantro leaves, coarsely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Kosher salt
- Freshly ground black pepper
1. Place all ingredients in a medium bowl. Toss well to combine.
2. Seal mixture tightly and let marinate in the refrigerator for at least 4 hours or up to 2 days.
Best served at room temperature. Tip! If not using beets and kohlrabi, sub in an additional 2 cups of carrots.
*Kohlrabi, known as a German turnip, is similar in flavor to the heart of the cabbage but even milder and slightly sweeter. Crisp and juicy, similar in texture to an apple, it’s not at all overpowering but rather takes on the flavor of the rest of the dish.
Nutrition information is based on 6 servings using kohlrabi and beets.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 Subscribe Now.