Moroccan Carrot Salad Recipe
You know you’ve done something right with carrots when someone asks for a third serving, especially when that someone is not too keen on vegetables.
You also know when you start missing those same carrots the very next day and make them the exact same way again though there are a dozen other ways you could make them.
And finally, you simply know! Like when you see the man of your life. You just know he’s the one for you.
But if the above is not applicable or doesn’t make much sense, then you simply know because you love how garlicky, zesty and terrific they taste. And that should be enough.
Moroccan Carrot Salad (Done Right!)
3 to 4 servings
6 medium carrots, peeled and diagonally cut into 1/4-inch slices
2 garlic cloves
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon paprika
12 sprigs fresh parsley
Sea salt, to taste
Place the carrots in a steamer basket set in a pot of simmering water and cover it with a lid. Steam the carrots until crisp-tender, 15-20 minutes. Alternatively, cook them in boiling water over medium-high heat, about 10 minutes then drain. Let cool.
Meanwhile, process the rest of the ingredients in a food processor until smooth. Combine the cooked carrots with the rest of the ingredients in a large bowl and toss well to combine. Marinate in the refrigerator, if you can. Serve cold or at room temperature.