Prep 5 mins
Cook 10 mins
Another North African recipe gleaned from the internet.
Make and share this Moroccan Carrot Salad recipe from Food.com.
- 453.59 g carrot
- 118.29 ml parsley, chopped
- 2 garlic cloves, crushed
- 59.14 ml lemon juice
- 59.14 ml vegetable oil
- 2.46 ml cumin
- 4.92 ml paprika
- 0.25 ml red pepper flakes
- Cook carrots whole until they are al dente, still crisp.
- Slice carrots, then combine them with remaining ingredients.
- Serve at room temperature.
Five stars says it all! Usually I'm not fond of cooked carrots, but this way I LOVED them. Thanks for sharing :)
Made for Healthy Choices ABC.
I made these for a lunchtime accompanying dish for myself. I just reduced it in half which proved to be enough carrots to fill me up. I used baby carrots, olive oil, and some dried parsley I had put away. This turned out to be a delightful carrot salad! Made for ZWT6
This was a perfect salad - I am just sorry my camera broke as I had a great photo, will post ASAP! I added a little more cumin as I just love the taste with carrots. Otherwise made as written for ZWT6 Thank you!!