Moroccan Carrot Salad
8
People talking
Another North African recipe gleaned from the internet.
- Ready In:
- 15mins
- Serves:
- Units:
8
People talking
ingredients
- 1 lb carrot
- 1⁄2 cup parsley, chopped
- 2 garlic cloves, crushed
- 1⁄4 cup lemon juice
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon cumin
- 1 teaspoon paprika
- 1 dash red pepper flakes
directions
- Cook carrots whole until they are al dente, still crisp.
- Slice carrots, then combine them with remaining ingredients.
- Serve at room temperature.
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RECIPE MADE WITH LOVE BY
@Sydney Mike
Contributor
@Sydney Mike
Contributor
"Another North African recipe gleaned from the internet."
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Five stars says it all! Usually I'm not fond of cooked carrots, but this way I LOVED them. Thanks for sharing :)<br/>Made for Healthy Choices ABC.Reply
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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 ZWT6Reply
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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!!Reply
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This was an easy recipe to prepare using baby cut carrots, cutting the larger ones in half and leaving smaller ones whole. The olive was olive oil and I probably cut it by half. I added a "dash" of red pepper flakes and would add additional next time around. Made for *Gimme Me 5 Tag*Reply
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