Moroccan Raw Carrot Salad

1. 1

   In a large bowl, mix together all the ingredients.

2. 2

   Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots.

3. 3

   Served chilled or at room temperature.

4. 4

   Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices.

5. 5

   Cook in gently boiling water until crisp-tender, about 10 minutes.

6. 6

   Drain, rinse under cold water, and drain again.

7. 7

   Toss with the dressing as above.

8. 8

   Moroccan Carrot-Orange Salad (Shlata Chizo):Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey.

9. 9

   Turkish Carrot Salad with Yogurt (Havuc Salatasi):Substitute 1 cup plain yogurt for the lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.