Moroccan-Style Carrot Salad

Name: Moroccan-Style Carrot Salad
Total time: PT-496088H54M42S
Ingredients: 1 teaspoon coriander seeds; 2 teaspoons cumin seeds; 5 large carrots, peeled and coarsely grated (3 1/2 to 4 cups); 1/2 cup golden raisins; 1 tablespoon rose water; 2 teaspoons fresh lemon juice; 4 teaspoons extra virgin olive oil; 1/3 cup finely chopped parsley; Salt and freshly cracked black pepper to taste

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 4 to 6 servings 1x

Time 20 minutes plus at least one hour resting time

Units Scale

Ingredients

1 teaspoon coriander seeds
2 teaspoons cumin seeds
5 large carrots, peeled and coarsely grated (3 1/2 to 4 cups)
1/2 cup golden raisins
1 tablespoon rose water
2 teaspoons fresh lemon juice
4 teaspoons extra virgin olive oil
1/3 cup finely chopped parsley
Salt and freshly cracked black pepper to taste

Instructions

Toast the coriander and cumin seeds in a dry pan over medium-high heat, shaking frequently to avoid burning, until just fragrant and slightly darker, about 3 minutes.
Combine all ingredients in a medium bowl and mix well. Refrigerate, covered, for 1 hour or up to 24 hours for flavors to meld. Give another stir before serving.

– Recipe developed by Doc Willoughby