Recipe by COOKGIRl
I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional recipe...it doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: http://www.food.com/recipe-finder/condiments-etc/ras-el-hanout. I use this one: North African Ras El Hanout Spice Mix.
Top Review by Random Rachel
This was an interesting side dish - I wanted to try out my new food processor so the carrots ended up getting minced a little too much, but it had a lovely flavor. For ZWT9
- 6 -8 carrots, grated (I used standard orange, indigo and yellow carrots)
- 1⁄4 cup sliced almonds, toasted (walnuts, pistachios, pine nuts, hazelnuts are good substitutes)
- 3 large dates, chopped small (I used a combo of medjool and deglet noor dates)
- lettuce leaf
- 1 lemon, juice and zest of
- 1 -2 tablespoon honey (Local honey is best! I had to warm the honey a little to make it easier to whisk.)
- 2 tablespoons extra virgin olive oil
- 1 -2 teaspoon orange flower water, to taste
- 1 teaspoon ras el hanout spice mix
- 1⁄4 cup greek style plain yogurt
- 3 -4 tablespoons of fresh mint, minced (save a few leaves for garnish)
Directions See How It's Made
- Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
- Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
- Serve immediately or cover and chill.
- Garnish with a few sliced almonds and fresh mint leaves before serving.
- If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.