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Moroccan Carrot Salad

Southern.Crockpot's picture
Ingredients
  Carrots 3 Pound, scraped and diagonally sliced
  Water 2 1⁄4 Cup (36 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Red wine vinegar 3 Tablespoon
  Garlic 6 Clove (30 gm), crushed
  Salt 1 Teaspoon
  Red pepper 1⁄2 Teaspoon
Directions

MAKING
1. In a large Dutch oven cover carrots with water and with cover bring to a boil.
2. Boil 6 minutes until crisp-tender, then drain and place in a large shallow dish.
3. In a bowl combine 2 1/4 cups water, lemon juice, red wine vinegar, garlic, salt and red pepper and pour over carrots.
4. With cover refrigerate 8 hours or overnight and drain off marinade.

SERVING
5. In a large serving bowl place carrots, garnish with fresh dill sprigs, if desired and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
6

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