Ingredients

  • 5 cups peeled and chopped carrots
  • 1 clove garlic
  • 1 teaspoon coarse kosher salt
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons ground cumin
  • 1 cup chopped parsley
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Moroccan Carrot Salad

Prep: 5 / Cook: 25 Servings: 8

Ingredients

  • 5 cups peeled and chopped carrots
  • 1 clove garlic
  • 1 teaspoon coarse kosher salt
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons ground cumin
  • 1 cup chopped parsley

Directions

  1. Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
  2. Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
  3. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

Notes

Storing Instructions: To store these Moroccan carrots, cover the leftovers in an airtight container and refrigerate them for up to 3 to 4 days.

From healthyseasonalrecipes.com

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