Moroccan Carrot Salad

From: AngiC

On Jan 11, 2008

I wasn't very fond of the sugar in this recipe; I think I would omit it if I make this again. I did enjoy the cumin / lemon juice combo, and the dish went nicely with chicken thighs rubbed in Mustapha's Moroccan Melange for Chicken spice mix.

From: Chef #271267

On Aug 10, 2007

This is so good. I used no oil and left out the parsley cause I didnt have any. Substituted Splenda for the sugar, added chopped raisins, a little cayenne pepper and more than a dash of lemon juice. It kind of tastes like carrots in lemonade with a bit of spice. It is just yummy. Thank you so much for posting this recipe. Bravo! Update: This sat in my fridge as a leftover for 2 days and was even better than the first day! Just too good to be healthy for me! Thanks again.

From: Geema

On Mar 20, 2003

This is so refreshing! We used it along side some grilled chicken sandwiches for lunch, and we couldn't stop eating it. I used a 1/2 cup parsley in this and it couldn't have been tastier. Good, good recipe, Caryn

From: bluemoon downunder

On Dec 1, 2005

SO simple to make and absolutely delicious, and only 0.4g fat! I used baby carrots which are really sweet so I added only a teaspoon of brown sugar. Just loved the sweet flavours with the cumin and lemon flavours. WOW! Recipes like this make eating low fat, low calorie food just SO easy.