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.

 

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