Spicy Carrot Salad Recipe #138115
Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.
by Mrs B
1½ hours | 5 min prep
SERVES 4 -6
- 18 ounces carrots
- 2 tablespoons olive oil
- lemon juice, the equivalent of 1 lemon
- 1/2 teaspoon chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 garlic clove, chopped and crushed with
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- chopped parsley, to garnish
- Top and tail the carrots, scrub or scrape off the skin as required.
- Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
- When cool, strain the carrots and cut them into slices or chunks.
- Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
- Leave to cool, serve garnished with freshly chopped parsley.
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5 stars