Moroccan Carrot Salad
Author: Alisa Fleming
Serves: 6 to 8 servings
- 2 pounds baby carrots, or regular carrots cut into ½-inch pieces
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro (optional, I usually omit it)
- 2 to 4 garlic cloves, minced (about 1 to 2 teaspoons)
- ½ teaspoon ground cumin
- ½ teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ to ½ teaspoon fine sea salt, to taste
- Steam the carrots until just crisp tender, about 6 to 10 minutes. Remove the carrots to a serving dish.
- In a small bowl, whisk together the oil, vinegar, parsley, cilantro (if using), garlic, cumin, mustard, pepper, and salt.
- Pour the dressing over the carrots and toss to coat.
- Serve warm, let the flavors meld for an hour at room temperature, or refrigerate for several hours to overnight.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/moroccan-carrot-salad
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