Moroccan Raw Carrot Salad
We had too many carrots. And I needed an excuse to get over my fear of the Cuisinart food processor that our chef friend thought would come in handy in our kitchen. And it only took me seven months to work up enough courage to plug it in. Then another half an hour and a few spare brain cells to put it together. But the results were totally worth it!
This salad makes a delicious side dish and packs a massive dose of beta carotene. Yum!
1 pound-ish carrots, coarsely grated or food processed
1/4 cup extra-virgin olive oil
Juice of half a lemon
1/4 cup chopped fresh cilantro or parsley
2 cloves garlic, mashed or minced (or more if you’re really brave)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
1/4 to 1/2 teaspoon cayenne (optional)
*Optional ingredients: 1/4 cup raisins or currants, 1/4 cup toasted walnuts or pecans
Mix all ingredients but the carrots in a large bowl.
Add shredded carrots and mix thoroughly.
Cover and let marinate in the fridge for a couple hours (or up to a couple days to let the flavors really cross-mojinate).
Served chilled or at room temperature.