Prep 15 mins
Cook 0 mins
This is yummy! Sweet and spicy. Use more pepper flakes if you want it spicier. Serve it either for lunch or a light side dish. This might also be good over brown rice.
- 6 carrots, shredded
- 1 small onion, finely chopped
- 1⁄4 cup olive oil
- 1 teaspoon lemon pepper
- 1⁄4 teaspoon cinnamon
- 1 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1 pinch red pepper flakes
- Place carrots and onions in a medium serving bowl.
- In a separate bowl, combine remaining ingredients.
- Toss with the carrots.
- Serve cold or at room temperature.
I made this salad with Moroccan Chicken Stew #49815 and Moroccan Chickpea Soup #140868 for my dbf's birthday dinner and we loved it. I used the food processor to shred the carrots and it was finished in no time. It tasted different after an hour and after three hours and I can't wait to try it tomorrow. It was easy, healthy and fresh and had a great unique taste that will go great in the future with other ethnic dishes. Thanks for the new salad!
Another Sassy Saucepan Report from ZWT III - great blend of spices and fabulous color! I used my food processor to do the "shredding" (I cheated just a bit) and this was almost TOO easy. Thanks again, dicentra.
This was very tasty and fresh! We both enjoyed it with a light lunch. I think next time I will omit the curry powder and add either cumin or coriander powder - or even some ras el Hanout. I also think I might cut back on the olive oil next time, just a bit! I sprinkled finely chopped mint on top which really added a nice flavour to the carrots and spices. Thanks for posting. FT:-)Made for ZWT3.