Moroccan Raw Carrot Salad

Ingredients for Moroccan Raw Carrot Salad

• 450g carrots, coarsely grated (about 950ml )

• 60ml vegetable oil or extra-virgin olive oil

• 3 to 4 tablespoons fresh lemon juice

• 1/4 cup chopped fresh coriander or parsley

• 2 to 4 cloves garlic, mashed or minced

• 1 teaspoon ground cumin or 1/2 teaspoons ground cumin and 1/4 teaspoons ground cinnamon

• 1 teaspoon sweet paprika

• Pinch of salt

• About 1/2 teaspoons harissa (Northwest African chilli paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoons cayenne (optional)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavours to meld and permeate the carrots. Served chilled or at room temperature.

Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 120ml fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or vegan honey. **Turkish Carrot Salad with Yoghurt (Havuc Salatasi):**Substitute 240ml plain vegan yoghurt for the lemon juice.

Avvertenza

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