Moroccan Carrot Salad
Author: Nicole
Ingredients
  • 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
Instructions
  1. Fill a large pot with water and bring to a boil.
  2. Peel carrots and cut them at on a diagonal into ¼-inch thick slices.
  3. 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.
  4. Drain carrots in a colander and rinse under cold water.
  5. Mix lemon juice, cilantro, garlic and spices in a small bowl. Whisk in olive oil.
  6. Place carrots in a large bowl and pour dressing over until lightly covered. Reserve extra dressing.
  7. 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.
  8. Served chilled or at room temperature.
Recipe by Riegl Palate at https://www.rieglpalate.com/moroccan-carrot-salad/