The other day I asked for help in using up some carrots. The lovely CC Miranda posted this recipe, and it was delicious! I made it a while back, but just now got around to posting a review.
I pretty much stuck with the recipe – I used olive oil instead of vegetable oil, and I used dried parsley since I didn't have any fresh. When I first made it I thought it was going to be too tangy for me, but after sitting a little while the flavors came together nicely. If you make this and put it in the fridge, make sure you give it time to come to room temperature before serving since the dressing solidifies somewhat in the fridge.
This salad is a simple way to spruce up carrots for an inexpensive side dish. I'll be making this for my veggie potluck group in the future!
MOROCCAN CARROT SALAD
A salad in the North African fashion!
1 lb. carrots
1/2 c. chopped parsley
2 cloves garlic, crushed (1 if you are not a garlic lover)
1/4 c. lemon juice
1/4 c. vegetable oil
1/2 tsp. cumin
1 tsp. paprika
red pepper flakes to taste
Cook carrots whole until they are "al dente" not mushy.
Slice. Combine remaining ingredients. Serve at room tempera-