Moroccan Carrot Salad

Moroccan Carrot Salad

Serves 10-12

5 pounds of peeled carrots
2 teaspoons minced garlic
1 teaspoon cumin seeds
1 tablespoon finely minced fresh parsley.
1 tablespoon lemon juice
½ cup olive oil
1/3 cup red wine vinegar (use less if it seems like too much)
Salt and pepper to taste

Peel carrots and slice on a slant into 1/8-inch slices.
Place in pot with garlic and enough water to barely cover, and cook until tender, about 25 to 30 minutes.

Meanwhile – mix all these together – the sauce.

1 teaspoon cumin seeds
1 tablespoon finely minced fresh parsley.
1 tablespoon lemon juice
½ cup olive oil
1/3 cup red wine vinegar  or less to your liking.
Salt and pepper to taste

Drain and place in serving dish.
Toss with the sauce.
This can be served warm or refrigerated and served cold.

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