Moroccan Carrot Salad

Engrossed's Note:

This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• ½ cup raisins (black or golden)
• 1 orange, juice of (optional to soak raisins) (optional)
• 1 lb fresh carrot , peeled and coarsely grated (I used my peeler to make long ribbon like strips)
• 3 -5 tablespoons olive oil
• 1 -2 tablespoon honey
• 1 lemon, juice of
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• salt and pepper

Directions:

1. If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
2. Mix all ingredients together in a bowl.
3. Let sit at room temperature for at least 1 hour for best flavor.
4. Refrigerate leftovers.

Reviews

[Sydney Mike]

If I could give this more than 5 STARS for presentation, I would ~ When this dish of ribboned carrots is finished it looks OUTSTANDING! Being the raisin person that I am, I added more! HOWEVER, another time I'd like to use dried cranberries instead of the raisins, just to see who it'd taste ~ or half cranberries & half golden raisins for the yellow, orange & red colors! Anyway, thanks for posting this very nice recipe!!

[Chef #1528931]

Great recipe! I added almonds and frshly grated ginger!

[PioneerValleyGirl]

Vibrant and delicious. I used rainbow carrots and cut them into ribbons which made a gorgeous presentation. I didn't have orange juice, but did soak the raisins (golden) in the lemon juice while I was prepping everything else. The hardest part was letting it sit -- looking tempting -- for an hour, but it was better after the flavors had time to meld.