Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing

Submitted by WiGal

"Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad."

 

• Ready In: 18mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 large carrots, grated

• CITRUS CINNAMON DRESSING

• 1⁄2 cup olive oil
• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon confectioners' sugar
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground cinnamon
• chopped walnuts (optional) or almonds (optional)
• golden raisin (optional)
• pine nuts, toasted (optional)

directions

1. Grate the carrots on the large holes of a box grater.
2. Cook carrots for 2 minutes--optional step.
3. Toss with only 1/4 cup of the dressing,.
4. Garnish with nuts, raisins, and pine nuts if desired, and serve.

Reviews

[kitty.rock]

I LOVE THIS SALAD!! I really like the light and refreshing citrus taste of this salad. I served it raw, and did add the optional slivered, blanched almonds and currants. The more I ate, the more I wanted!! Thanks for posting WiGal ~ made for ZWT6 ~ NA*ME Region and the Queens of Quisine!

 

[Glori-B]

I too kept this salad raw. Once the carrot is shredded and especially if it has a few hours to sit so the flavors meld, cooking is just not necessary. What I really liked is that I finally have a recipe for a carrot salad that does not contain mayo! Yay! Thank you WiGal for posting! Tasty, tasty!

 

[COOKGIRl]

I decided it wasn't necessary to steam the carrots which were locally grown organic from the farmers' market. I reduced the olive oil by half. This salad benefits from a few hours of marinating for maximum flavor. Subbed orange zest for lemon and I was happy to see the nuts and raisins weren't stirred into the salad but rather as a garnish-they'd get soggy otherwise. Served the salad on a bed of mixed greens including baby spinach then lightly drizzled some vinaigrette on top of the mixture. Thanks for posting! Reviewed for Ramadan Tag 2009.

 

[mliss29]

This is good! And because it says "raw" in the title (if not the directions), I decided to keep it raw. I just made half the dressing and used all of it and I garnished with sultanas and sliced almonds. Pretty and tasty! Thanks! Reviewed for the Veg*n Recipe Swap.