Moroccan Carrot Salad Recipe
Submitted By:from Scotch Plains.
Moroccan Carrot Salad Notes
This crunchy, healthy salad provides a counterpoint to grilled fare, especially chicken or fish. The rose water gives the dish a beautiful and exotic bouquet.
- 2 one pound bags peeled baby carrots
- 1 cup sultanas
- 1 1/2 cups toasted sliced almonds
- 2 lemons
- 2 tablespoons honey
- 6 tablespoons almond oil
- 2 tablespoons rose water
- 1 teaspoon ground cinnamon
- salt and pepper to taste
Serves / Yields
Place the raisins in a pyrex cup or coffee mug. Add water to cover and microwave 2 min. Let raisins plump while you prepare the rest of the salad. Scrub, zest, and juice the lemons. Blend the lemon juice, lemon zest, honey, oil, rose water, and cinnamon. Season dressing to taste with salt and pepper. Load the baby carrots lengthwise into the feed tube of the food processor with the shredding disk in place, and shred in batches. Drain the raisins, and combine in a bowl with the shredded carrots, almonds, and dressing, and toss. Cover and place in the refrigerator for at least one hour to marinate before serving.
A food processor with shredding disk is necessary to shred the baby carrots easily. Alternately, you could substitute large carrots and hand-grate them on the large holes of a box grater, but the carrots must be fresh and sweet, not mealy.
Salad will keep 2-3 days, covered in refrigerator.
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