Moroccan Carrot Salad (Parve)

"Carrots flavored with cumin and garlic are a classic dish in Morocco. Whenever I want to add a colorful and flavorful side salad to a meal," says Giora Shimoni, "I find this Moroccan Carrot Salad does the trick."

Miri's Recipe Testing Notes and Tips:

Serving a crowd? This recipe is easily doubled or tripled.

In Morocco, a mix of sweet and hot paprika is traditionally used in this recipe. Smoked paprika, though not typically used, is also a delicious addition. 

Though this salad is usually made with orange carrots, colorful heirloom carrots are a nice choice, too. They'll lose some of their characteristic vibrance when boiled, but they still make for an eye-catching presentation!

What You'll Need
6-7 carrots, peeled, trimmed, and sliced into rounds
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
1/2 teaspoon cumin
1/2 teaspoon paprika
Sea salt or kosher salt and pepper to taste

How to Make It

1. In a large saucepan, bring 1 to 2 cups of salted water to a boil. Add the carrot slices to the pot. Simmer for 6 to 8 minutes, or until tender but not mushy.

2. Transfer the carrots to a colander. Drain and rinse under cold running water to stop the sooking process. Transfer to a serving bowl.

3. In a small bowl, mix the lemon juice, olive oil, garlic, cumin and paprika.  Pour the dressing over carrots and toss to coat.

 Season to taste with salt and freshly ground black pepper. Serve warm or chilled. 

VARIATION:

Add 1/4 cup fresh chopped cilantro leaves. Cilantro is the leaf of the young coriander plant, and tastes like a mix of parsley and citrus.

Nutritional Guidelines (per serving)
Calories	203
Total Fat	8 g
Saturated Fat	1 g
Unsaturated Fat	5 g
Cholesterol	0 mg
Sodium	229 mg
Carbohydrates	33 g
Dietary Fiber	7 g
Protein	4 g