Author: Nicole
- 2 pounds carrots
- 4 tablespoons fresh lemon juice
- ¼ cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- Pinch of salt
- ¼ cup extra-virgin olive oil
- Fill a large pot with water and bring to a boil.
- Peel carrots and cut them at on a diagonal into ¼-inch thick slices.
- Add carrots to gently boiling water (you may need to adjust the heat) and cook until crisp-tender, about 10 minutes. Be careful not to overcook as you don’t want them to get mushy.
- Drain carrots in a colander and rinse under cold water.
- Mix lemon juice, cilantro, garlic and spices in a small bowl. Whisk in olive oil.
- Place carrots in a large bowl and pour dressing over until lightly covered. Reserve extra dressing.
- Cover and let marinate in the refrigerator for at least 2 hours or up to 1 day to allow the flavors to meld. Add more dressing before serving if needed.
- Served chilled or at room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/moroccan-carrot-salad/
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