MOROCCAN CARROT SLAW

Moroccan Carrot Slaw image

Provided by Florence Fabricant

Categories easy, weekday, salads and dressings, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 teaspoon whole cumin seeds
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1 pound peeled baby carrots (sold in bags), or 1 pound large carrots, peeled
Salt and fresh black pepper
1 tablespoon finely chopped fresh coriander leaves

Steps:

Toast the cumin seeds by putting them in a hot skillet over medium-high heat for about 30 seconds until they become fragrant. Remove from heat and put in a two-quart bowl.
Add the lemon juice, ground cumin and oil. Mix well.
Grate the carrots by putting them in the feed tube of a food processor and processing them through a shredding disk. (The reason for using baby carrots is one of convenience -- they come already peeled.)
Alternatively, regular large carrots, peeled, can be used. Without a food processor, it's better to use large carrots and grate them by hand on a box grater. Add the grated carrots to the bowl and toss to coat well with the dressing.
Season to taste with salt and pepper. Fold in coriander and marinate about 30 minutes at room temperature before serving. The salad can hold longer, but the coriander will turn dull green, so wait until the last minute before adding.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 207 milligrams, Sugar 4 grams