Recipe courtesy of Sandra Lee

Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 6 servings
Cuisine: african
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

Getting reviews...

Level: Easy
Total: 3 hr 10 min

Prep: 10 min
Inactive: 3 hr

Yield: 6 servings

Save Recipe

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.