Moroccan Carrot Salad
How to Make It
Step 1
1
Simmer carrots in water to cover until just tender to bite, 5 to 7 minutes. Drain.
Step 2
2
Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir coriander and cumin until fragrant, about 45 seconds.
Step 3
3
Pour spices into a bowl and mix in cayenne, lemon juice, 2 tablespoons olive oil, parsley, garlic, and carrots. Season to taste with salt, and if desired, moisten salad with a little more olive oil. Serve at room temperature.
Ingredients
6 cups thinly sliced carrots
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon cayenne
2 tablespoons lemon juice
About 2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley
1/2 teaspoon minced garlic
Salt
Directions
Step 1
1
Simmer carrots in water to cover until just tender to bite, 5 to 7 minutes. Drain.
Step 2
2
Meanwhile, in a 1- to 2-quart pan over medium-high heat, stir coriander and cumin until fragrant, about 45 seconds.
Step 3
3
Pour spices into a bowl and mix in cayenne, lemon juice, 2 tablespoons olive oil, parsley, garlic, and carrots. Season to taste with salt, and if desired, moisten salad with a little more olive oil. Serve at room temperature.
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