Moroccan Carrot Salad

From: MollyJ

On Mar 15, 2009

I liked this a lot. It took coaxing but even DS ate a bite and liked it. I used the minimum of olive oil and may cut it down even less. This is a great and interesting way to get some veggies into your diet.

From: justcallmetoni

On Jul 30, 2008

A delicious rendition of carrot salad. Since my golden raisins were rather fresh and plump I was able to skip the first step and proceed from there. Decided to follow your suggestion and made the curls. Not only are the pretty they maximized the surface and let the carrots fully absorb the spices and citrus. My cinnamon and ginger were recently purchased in the spice markets of old Fez which only added to the nostalgic feelings evoked for me. I thought a touch of cumin would have been a welcome addition and given the salad a little contrast to the sweetness. Thank you for a wonderful lunch.

From: PaulaG

On Feb 14, 2008

This was very good. The orange soaked raisins is a must. The salad was made as suggested using my vegetable peeler. The carrot ribbons make a very attractive side dish.

From: Bibliophile2

On Jul 22, 2009

Vibrant and delicious. I used rainbow carrots and cut them into ribbons which made a gorgeous presentation. I didn't have orange juice, but did soak the raisins (golden) in the lemon juice while I was prepping everything else. The hardest part was letting it sit — looking tempting — for an hour, but it was better after the flavors had time to meld.