Mother Earth Moroccan Carrot Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious and easy adaptation of a recipe from Foods from Mother Earth by Maura D. Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994). I like the fresh, slightly spicy-sweet taste, and the crunchy texture. Can't wait to make it with fresh carrots from the garden! This salad can also be scooped up with pita chips. Ingredients:
6 carrots, shredded |
1 small onion, finely chopped |
1/4 cup olive oil |
2 tablespoons lemon juice |
1 teaspoon curry powder |
1/4 teaspoon allspice |
1/2 teaspoon salt (or to taste) |
1 dash black pepper |
Directions:
1. Shred or grate the carrots finely.
2. You can shred the onion, too, instead of chopping it, if you like.
3. Place carrots and onion in a medium serving bowl.
4. In a small bowl, whisk together the remaining ingredients.
5. Pour over the carrots and toss well.
6. Serve at room temperature, or refrigerate.
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