An intriguing side dish for any
grilled entrée but especially appropriate for Passover, this carrot salad is
simple and packed with vitamin A and antioxidants. With a touch of garlic and
cumin in the dressing, there is just enough flavor and spice to make these
carrots shine brightly. And it only takes about 10 minutes to prepare!
Ingredients (Serves 4-5)
- 5 medium carrots, peeled
- 1/4 teaspoon ground cumin
- 2 Tablespoons extra virgin
olive oil
- 2 Tablespoons red wine
vinegar or lemon juice
- 2 Tablespoons chopped fresh
cilantro or parsley
- 1 garlic clove, smashed and
minced
- 1/4 teaspoon salt
1. Fill a medium to large pot
with water and bring to a boil. Add the salt once the water begins to boil. In
the meantime, peel and slice the carrots. The best method to slice the carrots
is with a mandolin or box grater, into discs. You can also cut them by hand, or
choose to shred them instead. Just, be aware you will have to cook the carrots
longer if they are more coarsely sliced, and for less time if they are shredded.
Place the carrots in the boiling water, and if thin discs, boil for a
brief 2 minutes, turning down the water to prevent it from boiling
over. Immediately drain the carrots in a colander and pat dry with a paper
towel.
 |
straining carrots, do immediately to stop from overcooking |
2. Prepare the dressing by mixing
the oil, vinegar, garlic, and cumin, and stir vigorously with fork. In a mixing
bowl, pour dressing over carrots, and toss in chopped cilantro. Serve alongside
grilled fish or other entree.
 |
smash garlic with back of knife to a paste |
 |
roll cilantro up in a ball for easy slicing |
Shape Up America!
For more Moroccan recipes and stories from my travels to Marrakech, see the ebook I published below!
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