Friday, May 06, 2005

Moroccan Carrot Salad

Moroccan Carrot Salad (Adapted from Veg Times)

3 cups grated carrots
2 tablespoons apple cider
2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
1/2 cup chopped walnuts
1/2 tablespoon whole coriander seeds
1/2 tablespoon whole cumin seeds
1/2 cup dried cherries
2 tablespoons chopped cilantro
a pinch of cayenne, if desired

In a medium bowl, toss together carrots, cider, juice and olive oil.

In a small skillet, add walnuts, coriander and cumin seeds. Toast the mixture over medium heat until very fragrant and beginning to brown - about 5 minutes.

Add the spice/walnut mixture, dried cherries, cilantro and cayenne (if using) to the carrot mixture. Season with salt and pepper to taste - toss together until well combined.

Makes about 3 servings.

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