SPICY CARROT SALAD
This sweet and spicy salad is typical of the aromatic Moroccan cuisine. You can substitute chopped apples or orange segments for the raisins.
1 1/2 lbs carrots, peeled and cut diagonally into 1/4-inch thick ovals
3 Tbsp. freshly squeezed lemon juice
2 to 3 Tbsp. granulated sugar
1 tsp. olive oil
1 clove garlic, pressed
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
Generous dash ground red pepper
1/2 cup raisins
In a 4-quart saucepan, bring 2 quarts water to a boil. Add carrots and let return to a boil. Cook until crisp-tender, about 2 minutes. Drain well and let cool slightly.
In a large bowl, whisk together the juice, sugar, oil, garlic, cumin, cinnamon, ginger, salt and pepper. Toss with carrots and raisins. Refrigerate until chilled, about 3 hours.
Servings: 6
Source: The American Institute for Cancer Research
This sweet and spicy salad is typical of the aromatic Moroccan cuisine. You can substitute chopped apples or orange segments for the raisins.
1 1/2 lbs carrots, peeled and cut diagonally into 1/4-inch thick ovals
3 Tbsp. freshly squeezed lemon juice
2 to 3 Tbsp. granulated sugar
1 tsp. olive oil
1 clove garlic, pressed
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
Generous dash ground red pepper
1/2 cup raisins
In a 4-quart saucepan, bring 2 quarts water to a boil. Add carrots and let return to a boil. Cook until crisp-tender, about 2 minutes. Drain well and let cool slightly.
In a large bowl, whisk together the juice, sugar, oil, garlic, cumin, cinnamon, ginger, salt and pepper. Toss with carrots and raisins. Refrigerate until chilled, about 3 hours.
Servings: 6
Source: The American Institute for Cancer Research
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