Moroccan Carrot Salad

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

Yield:
6 servings
Level:
Easy

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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