Moroccan Carrot Salad

Total Time:
3 hr 10 min
Prep:
10 min
Inactive:
3 hr

Yield:
6 servings
Level:
Easy

CATEGORIES
Directions

2 (10-ounce) packages pre-shredded carrots
1 cucumber, seeded and chopped
1 cup golden raisins
 
Dressing:
1 lemon, juiced
1/2 cup, chopped cilantro leaves
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pinch cayenne
1 teaspoon honey
1/4 cup extra-virgin olive oil
 

In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
 
For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
 
Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.

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    Carrot Salad

    Recipe courtesy of Michael Symon