Spicy Carrot Salad

Mrs B's Note:

Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

• Total Time: 1 hrs 30 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 25 mins

Ingredients:

Servings: 4

• 18 ounces carrots
• 2 tablespoons olive oil
• lemon juice, the equivalent of 1 lemon
• 1/2 teaspoon chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon sugar
• 1 garlic clove, chopped and crushed with
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• chopped parsley, to garnish

Directions:

1. Top and tail the carrots, scrub or scrape off the skin as required.
2. Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
3. When cool, strain the carrots and cut them into slices or chunks.
4. Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
5. Leave to cool, serve garnished with freshly chopped parsley.

Reviews

[muslimah]

Really good. I subbed fresh ginger and used 1/2 the cinnamon. Added a little cumin and extra lemon juice at the end.

[ksenko]

I liked this side, but my husband raved about it. It was easy and different. I will make again.

[Susie D]

I did like the sweet & spicy flavor of this salad. I cooked the carrots sliced and left them the tiniest bit crisp. I also reduced the cinnamon based on other reviews. Thank you for sharing your recipe Mrs B. !