Moroccan Raw Carrot Salad

According to a very cursory amount of research – Moroccan food is traditionally served with a first coarse of hot and cold salads. So in order to have something nice and light to go with my chicken tagine and flatbreads, I found this recipe and embellished it a bit. Even though it smelled horrifically garlicky coming out of the fridge, it was delightfully fresh and crisp tasting and was easy to prepare ahead.

Recipe: (Serves 2 as a small side salad)

  • 1 cup grated or match-stick chopped carrots
  • 2 tbsp raisins
  • 1 tbsp walnuts
  • 1/8 cup olive oil
  • the juice of 1/2 lemon or lime
  • 1/8 cup chopped parsley
  • 1/2 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • a pinch of salt
  • a dash of cayenne

Mix everything (in a tupperware to save dishes). Pop it in the fridge and let it sit for 2 hours – 2 days to absorb all the flavors.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s