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Moroccan Carrot Salad |
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Recipe Ingredients:
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3-4 carrots, thinly sliced
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pinch of sugar
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3-4 garlic cloves, chopped
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1/4 tsp ground cumin,
or to taste
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juice of 1/2 lemon
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2-3 tbsps extra virgin
olive oil
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1-2 tbsp red wine vinegar or fruit vinegar, such
as raspberry
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2 tbsp chopped fresh coriander (cilantro) leaves or a
mixture of coriander and parsley
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salt and ground black
pepper
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The Jewish Cooking
the traditions, techniques, ingredients, and recipes |
Serves 4 to 6
Cook the carrots by either steaming or boiling in lightly salted water until they are just tender but not soft. Drain, leave for a few moments
to dry, then put in a bowl.
Add the sugar, garlic, cumin, lemon juice, olive oil and vinegar to the carrots and toss together. Add the herbs
and season. Serve or chill before serving.
Jewish Cooking: the traditions, techniques, ingredients, and
recipes by Marlena Spieler | |
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Cooking Tips: |
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