Getting tired of winter? Imagine Morocco, its colorful bazaars wafting fragrant spices on a warm breeze. Now bring a hint of exotic Moroccan flavor to your table with this simple salad, where interesting spices add zip to the healthful sweetness of carrots. This dish also makes a great dip: just use wedges of pita bread to scoop it up.
It’s so easy and quick to make!
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
dash of freshly ground black pepper
1. Use a food processor or hand grater to shred the carrots finely. You can shred the onion, too, instead of chopping it, if you like. Place carrots and onion in a medium serving bowl.
2. In a small bowl, blend together the remaining ingredients with a wire whisk. Pour over the carrots and toss well. Serve at room temperature, or refrigerate.
Adapted from Foods from Mother Earth by Maura D. Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994). Copyright (c) by Maura D. Shaw and Sydna Alschuler Byrne, 1994. Reprinted by permission of the authors.
Adapted from Foods from Mother Earth by Maura D. Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994).