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Moroccan Carrot Salad PDF Print E-mail

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moroccancarrotsalad

From Joan Nathan's Jewish Holiday Cookbook (Schocken)

Carrots are very healthy and a good source of vitamin A, fiber, antioxidants and minerals. This flavorful Moroccan carrot salad, dressed with the divine flavors of garlic, paprika, cumin, lemon juice and olive oil,is a delicious way to combine a healthy veggie with outstanding flavor.

Ingredients:

2 pounds carrots
3 cloves garlic, minced
2 teaspoons paprika
Hot pepper to taste
1 tablespoon cumin
1⁄2 cup lemon juice
Salt to taste
2 tablespoons fresh chopped parsley
3 tablespoons olive oil

Directions:

Peel the carrots and boil in water for about 20 minutes, or until barely tender. Cool and cut into thin rounds.

Place the carrots in a mixing bowl and add the remaining ingredients, except the parsley and oil.

Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil.

Notes:

Yield: Serves 8-10

Recipes: Salads, Carrots, Parve, Kosher

 
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