Moroccan Carrot Salad

Caryn Gale's Note:

Easy and different with a great taste.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 6 carrots , grated
• 1 dash olive oil , to coat the carrots
• 1 teaspoon cumin
• 1 tablespoon sugar
• chopped fresh parsley
• 1 dash lemon juice

Directions:

1. Grate carrots.
2. Drizzle carrots with olive oil to coat.
3. Sprinkle with cumin and sugar and toss.
4. Add chopped fresh parsley and a sprinkle of lemon juice before you serve.

Reviews

[Geema]

This is so refreshing! We used it along side some grilled chicken sandwiches for lunch, and we couldn't stop eating it. I used a 1/2 cup parsley in this and it couldn't have been tastier. Good, good recipe, Caryn

[AngiC]

I wasn't very fond of the sugar in this recipe; I think I would omit it if I make this again. I did enjoy the cumin / lemon juice combo, and the dish went nicely with chicken thighs rubbed in Mustapha's Moroccan Melange for Chicken spice mix.

[Annacia]

I used Splenda for the sugar and thought that for me a bit more cumin and lemon wouldn't do any harm. I had just sautéed onions in olive oil and a bit of it clung to the skillet. After allowing the pan to cool I just stirred the carrot mix into the tiny bit of residual oil and that worked perfectly. It's perfectly easy and perfectly yummy.