Provider Farm

From our fields, for your family

Moroccan Carrot Salad

Course: 
Ingredients: 
  • 1 pound carrots, coarsely grated (about 4 cups)
  • 1/4 cup vegetable oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro or parsley
  • 2 to 4 cloves garlic, mashed or minced
  • 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
  • 1 teaspoon sweet paprika
  • Pinch of salt
  • About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)
Directions: 

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

Credit: 
www.epicurious.com