MOROCCAN CARROT SALAD
Steps:
- 1. Make the dressing: In a small mixing bowl, whisk together the vinegar, honey, coriander, cumin, cinnamon and salt. Slowly whisk in the olive oil. 2. In a medium skillet set over medium heat, add the almonds and cook, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to a plate and set aside to cool. 3. In a medium bowl, combine the shredded carrots, cilantro and half of the toasted almonds. Add the dressing and toss to coat. Season with salt and pepper. Sprinkle with the remaining almonds and serve.
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