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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Moroccan

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

Yield:: 6 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Moroccan Carrot Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 6 servings
Ingredients: 2 (10-ounce) packages pre-shredded carrots; 1 cucumber, seeded and chopped; 1 cup golden raisins; 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

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Moroccan Carrot Salad

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