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Moroccan Carrot Salad

Fat.Freedom's picture
Ingredients
  Carrots 7 Large, peeled
  Shallots 2 Small, finely chopped
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Cayenne 1 Dash
  Ground black pepper To Taste
  Black pepper 1
  Lemon juice 3 Tablespoon
  Coriander/Parsley 1⁄2 Cup (8 tbs), minced
  Minced coriander/Parsley 1⁄2 Cup (8 tbs) (Preferably Italian)
Directions

GETTING READY
1. Finely slice carrots into matchstick size juliennes or shred in a food chopper or coarsely grate using a vegetable grater.
2. Finely chop the onions

MAKING
3. In a large salad bowl, combine carrots and onions.
4. Sprinkle sugar, salt, cumin, cayenne, pepper and lemon juice over the carrot mixture.
5. Toss well to mix thoroughly.
6. Cover and let stand at room temperature for 1 hours.

SERVING
7. Garnish the salad with coriander or parsley and serve at room temperature.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
African
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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