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Ingredients
| baby carrots: 1 lb |
| lemon juice: 2 Tbl |
| granulated sugar: 1 tsp |
| paprika: 1/2 tsp |
| ground cumin: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| salt: 1/4 tsp |
| cayenne pepper: 1/8 tsp |
| olive oil: 1 Tbl |
| parsley: 1/4 cup (minced) |
| seedless raisins (packed): 1 cup |
| iceberg lettuce heads: 1 leaf (optional) |
Carrot and Raisin Salad---Moroccan Style
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- Slice carrots into about three pieces.
- Cook carrots in boiling water until crisp-tender, about five minutes.
- Drain, rinse with cold water and drain again.
- While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
- Stir to dissolve sugar and salt.
- Stir in olive oil, parsley and raisins.
- Add carrots and toss to combine.
- Cover and chill for at least one hour to blend flavors, stirring occasionally.
- Serve on a leaf of lettuce, if desired.