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|
For more Moroccan recipes and stories from my travels to Marrakech, see the ebook I published below!