Moroccan carrot salad

Yield: 8 Servings

Measure Ingredient
¼ cup Chopped fresh parsley-;
2 tablespoons Chopped fresh cilantro; (coriander)
1 \N Clove garlic; finely minced
2 tablespoons Lemon juice
1 tablespoon Peanut oil
1 tablespoon Tomato paste
1 teaspoon Chill powder
1 teaspoon Ground cumin
½ teaspoon Paprika
1 pinch Cayenne
1 pounds Carrots; shredded

Calories 46 per serving r Preparation time: 15 minutes Chilling time 4-6 hours or overnight

This spicy salad, redolent of cilantro, contains only 1 tablespoon of peanut oil in a quantity to serve 8 people 1.In a food processor, blender, or by hand, combine the parsley cilantro, and garlic and process until finely chopped. Add the lemon juice, peanut oil, tomato paste, and seasonings. Process just until all the ingredients are well combined.

2. Place the mixture in a large - or ceramic bowl, top with the carrots, and toss until the carrots are coated. Cover the bowl and refrigerate for 4 to 6 hours or overnight

3. Adjust the seasonings and serve chilled or at room tempera-ture.

COOK Note: Never store carrots with apples in the refrigerator. Apples release a gas that gives carrots a bitter taste VARIATION.

* The salad can be prepared using half carrots and half shred-ded jicama.

Posted to recipelu-digest by Ron West <rwwest@...> on Mar 01, 1998

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