Don’t you love recipes that take an ordinary ingredient and turn it into something extraordinary?
I think you’re going to feel the same about this bright & interesting salad that features humble carrots, from the LCBO’s Food & Drink Magazine.
A mixture of Moroccan spices are dry heated, and then used to infuse the olive oil that forms the base for the dressing. Freshly squeezed lemon juice is also used, adding to the brightness.
While the recipe called for a mixture of fresh dill & mint for the herbs, I decided to go with fresh cilantro. I love the lively zest it brings to many foods, and lately I just can’t seem to get enough of it! Use either, or any you think would pair well with the flavours of the other ingredients.
Golden raisins & fresh herbs add flavour, and pops of colour. This salad can really be made at any time of year, but is especially good for warm weather, and outdoor eating.
If you have a mandoline that juliennes, by all means use it for the carrots. If not cut into thin slivers by hand, or alternatively, you could grate the carrots using the large holes of any hand grater.
This salad will travel well, making it perfect to take to any outdoor party, barbecue or neighbourhood potluck. A delicious and healthy side, its lively flavours make it a perfect side to anything that comes off your barbecue gill: from burgers, to pork and steak!
Moroccan Spiced Carrot Slaw
Using a mandoline to julienne the carrots will have this interesting & tasty salad made literally in minutes. It's bright flavours will pair deliciously with most anything that's cooked on a barbecue grill.
- 1 teaspoon mourn cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/4 cup olive oil
- 1/2 teaspoon grated garlic
- 2 lb carrots peeled and julienned or shredded
- 1/4 cup fresh lemon juice
- salt to taste
- 1/4 cup golden raisins
- 2 tablespoons chopped dill
- 2 tablespoons chopped mint
- *I used 4 tablespoons chopped fresh cilantro
Place cumin, paprika, cinnamon and cayenne in a small frying pan over medium heat. Toast for 1 to 2 minutes or until fragrant. Remove from heat, add olive oil & garlic, stir to combine. Set aside.
To a large mixing bowl add carrots, spiced oil and lemon juice, toss to combine.
Taste, and season with a bit of salt.
Add raisins and chopped herbs and stir just until combined.
This salad improves if it sits in the fridge for a few hours.
Sprinkle with more fresh herbs before serving.
*This salad will travel well, making it perfect for summer outdoor eating. Stir before serving, adding some fresh herbs for garnish.