Carrots and carrot salad can be so boring. Not anymore with this lemony Moroccan carrot salad, seasoned with cumin and garlic. Make a little or make a lot. Its bright colors and flavors is sure to awaken palates at a Kiddush or at the Shabbat table.
Moroccan Carrot Salad with Cumin and Garlic
- 4 large carrots, peeled and trimmed
- 1/2 teaspoon salt
- 1 1/2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon sweet paprika
- 3/4 teaspoon cumin
- 1/4 teaspoon sumac, optional
- 1/3 cup chopped cilantro or parsley
- Slice the carrots into ¾" rounds about ¼” thick.
- Place carrots in a medium-sized saucepan with the salt, and then add water to cover. Bring to a boil and simmer for 15 minutes or until carrots are tender when pierced with the tip of a knife.
- Drain well, place in a large bowl and add the lemon juice, olive oil, garlic, paprika, cumin and sumac to warm carrots. Toss to combine. Add chopped cilantro or parsley, toss once more and then refrigerate until ready to serve.
- Taste for seasoning, and add more lemon juice and salt to taste
- May be prepared a couple of days in advance.