Moroccan carrot salad

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 162, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 21 G., fiber 5 G., cholesterol 0 mg, sodium 452 mg, sugar 11 G.

Using a vegetable peeler, slice the carrots into long ribbons for a beautiful Moroccan-style salad. The carrots' natural sweetness is perfectly complemented by golden raisins, along with the spicy coriander, cumin, cayenne pepper, and cinnamon. Dress the salad with lemon juice and garnish with fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of carrots
2.5 tbsp freshly squeezed lemon juice
2.5 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
0.5 tsp. coriander
0.5 tsp cumin
A large pinch of cayenne pepper
A large pinch of cinnamon
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, parsley, lemon juice, ground cayenne pepper, cinnamon, cumin, coriander, raisin

Cooking the dish according to the recipe:

Peel the carrots and use a vegetable peeler to cut them into ribbons. Place them in a large bowl. Add the lemon juice, olive oil, raisins, coriander, cumin, cayenne pepper, cinnamon, and 3/4 teaspoon of salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

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