Moroccan Carrot Salad
serves 2-4
Recipe from cookthink
This bright carrot slaw can be made by slicing the carrots thin or grating them. A vibrant dish, filled with sweet flavors and tart lemon, it is perfect for refreshing on a hot day or with a spicy meal.
ingredients
4 medium carrots, thinly sliced
1 tablespoon olive oil
1/2 lemon, juiced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 cup red currants
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
timer
prep: 15 minutes
total: 15 minutes
tools
peeler
large bowl
instructions
Peel and slice the carrots as thinly as possible. In a large bowl, toss the carrots with everything except the cilantro. If you have time, let the salad marinate, stirring occasionally, at room temperature for up to 2 hours. Stir in the cilantro before serving.
Comments
Says: April 25, 2010 at 10:33 PM
This turned out very nice, the only thing I would be careful on is the amount of cumin used. I doubled the recipe, while forgetting to double the cumin, and it was still approaching strong. Also, I would definitely try to make this so that you have two hours to let it sit. It allows all the flavors to meld together properly, and the salad really does end up tasting quite good. A good recipe from cookthink!