Moroccan-ish Carrot Salad (Whole30, Vegan & Gluten-Free)
Ingredients
- Grated carrots - 1 pound (4 cups of grated carrots)
- The dressing
- Extra virgin olive oil - ¼ cup
- Fresh lemon juice - 3-4 TBLS (one fat lemon does it)
- Honey - 1 tsp (omit if Whole 30 or Vegan)
- Pressed garlic - 2-4 cloves (depending on how garlicy you like it)
- Ground cumin - 1 tsp
- Ground cinnamon - ¼ tsp
- Sweet paprika - 1 tsp
- Salt - ¼ tsp
- A pinch or two of cayenne pepper (optional)
- The extras
- Chopped fresh parsley or cilantro - ¼ cup
- Dried cranberries - ½ cup
Instructions
- Grate your carrots up and set aside. (I tell you, if you do this in the food processor it is a snap!) Mix up the dressing ingredients in a small bowl and whisk it up until well blended.
- Pour over the carrots and then mix well until all the carrots are covered in a fine blanket. Toss in the parsley and the dried cranberries or raisins and mix some more.
- Set in the fridge for at least 2 hours and preferably overnight for the flavors to really develop. Enjoy this super food!
Variations to try:
Turkish Carrot salad with yogurt; Substitute 1 cup of plain yogurt for the lemon juice.
Moroccan Carrot-orange salad; Omit the cumin and add 1.5 tsp of orange blossom water or ½ cup of orange juice then ¼ cup of chopped fresh spearmint instead of the parsley/cilantro.
Moroccan cooked salad; (The traditional way) Don’t grate the carrots but cut them into round slices and gently boil them till crisp-tender. Drain and rinse in cold water and drain again. Toss with the all the above ingredients and serve chilled.
Recipe posted with permission from the author
Recipe author: Dana Zia
Originally posted on: cavewomancafe.com
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