Moroccan Carrot Salad with Ginger

1. 1

   Peel and cut into little batons about 2 inches long and 1/4 inch square: 4 large carrots.

2. 2

   Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center.

3. 3

   Drain and season with: Salt.

4. 4

   In a small bowl, mix together: 1/2 teaspoon each cumin and coriander, toasted and ground, One 1-inch piece of fresh ginger, peeled and finely grated, A pinch of cayenne.

5. 5

   Pour over the warm carrots and toss gently.

6. 6

   Marinate for a few hours or in the refrigerator overnight.

7. 7

   Just before serving whisk together: Juice of 1/2 lime, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped cilantro or parsley.

8. 8

   Pour over the carrots and toss gently.

9. 9

   Taste for seasoning and add salt and lime juice as needed.

10. 10

    Garnish with green or black olives.

11. 11

    Use mint instead of cilantro or parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.