MOROCCAN CARROT SALAD

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Moroccan Carrot Salad image

This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!

Provided by Engrossed

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup raisins (black or golden)
1 orange, juice of (optional to soak raisins) (optional)
1 lb fresh carrot, peeled and coarsely grated (I used my peeler to make long ribbon like strips)
3 -5 tablespoons olive oil
1 -2 tablespoon honey
1 lemon, juice of
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
salt and pepper

Steps:

  • If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
  • Mix all ingredients together in a bowl.
  • Let sit at room temperature for at least 1 hour for best flavor.
  • Refrigerate leftovers.

Nutrition Facts : Calories 141, Fat 7, SaturatedFat 1, Sodium 54.1, Carbohydrate 20.8, Fiber 2.8, Sugar 13.7, Protein 1.1

*** Explore more Moroccan Carrot Salad Recipes »

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