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Jewish Recipes --> Recipes --> Salads

Moroccan Carrot Salad

Recipe Ingredients:

  • 3-4 carrots, thinly sliced
  • pinch of sugar
  • 3-4 garlic cloves, chopped
  • 1/4 tsp ground cumin, or to taste
  • juice of 1/2 lemon
  • 2-3 tbsps extra virgin olive oil
  • 1-2 tbsp red wine vinegar or fruit vinegar, such as raspberry
  • 2 tbsp chopped fresh coriander (cilantro) leaves or a mixture of coriander and parsley
  • salt and ground black pepper

Jewish Cooking (Paperback) by Marlena Spieler
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

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods