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Moroccan Carrot Salad |
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SERVES
FOUR TO SIX
3—4 carrots, thinly sliced
1/4 tsp ground cumin, or to taste
4 tbsp garlic-flavored oil and vinegar dressing
2 tbsp chopped fresh coriander (cilantro) leaves or a
mixture of coriander and parsley |
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1 |
Cook the
thinly sliced carrots by either steaming or boiling in
lightly salted water until they are just tender but
not soft.
Drain the carrots, leave for a few minutes to dry and
cool. |
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2 |
Put into
a mixing bowl.
Add the cumin, garlic dressing and herbs.
Season to taste and chill well before serving.
Check the seasoning just before serving.
Add more ground cumin, salt or black pepper, if
needed. |
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