Simple Carrot Salad
I hate to say it, but I am so jealous of my niece! As her junior year of college comes to a close, she is getting ready for a summer program in Morocco. How exotic and exciting is that? I had the time of my life studying abroad in Florence when I was in school and I’m thrilled my niece will have the chance to explore the culture, her independence, and the flavors of all the yummy new food!
For her Bon Voyage party, I’m sending along this delicious Moroccan-inspired Carrot Salad recipe. Just a taste of the culinary experience that awaits her…
Moroccan Carrot Salad
What you’ll need…
4 cups shredded carrots
1/2 cup raisins
1/2 cup golden raisins
3-4 oranges, peeled and sectioned (about 2.5 cups)
1 tablespoon honey
1 1/4 teaspoons cumin
1/2 teaspoon smoked (or regular) paprika
1/2 teaspoon cayenne pepper
1 1/2 cups thinly sliced scallions
1 cup cilantro leaves
Juice of 2 lemons
1/2 cup extra-virgin olive oil
Salt to taste
In a large mixing bowl, combine all ingredients except salt, toss well, and refrigerate for at least 1 hour to marry flavors. Add salt to taste before serving.
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[…] and dates. I’m a fan of blowing out the Moroccan theme and serving it with a sweet and simple Carrot Salad. Give it a whirl! Photo by: Paul Wicheloe for Katie Brown […]
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