Moroccan Carrot Salad

This recipe provided by eatFresh.org

Moroccan Carrot Salad

2.93 from 14 votes
This sweet salad is packed with vitamin A, which keep your eyes healthy.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Salads, Side Dish
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 6 Medium carrots
  • 1/2 Small onion
  • 1 Large lemon
  • 3 tablespoons canola oil
  • 1 teaspoon Curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Dark or golden raisins

Method
 

  1. Rinse and peel carrots and onion.
  2. Shred carrots with a grater. Dice onion.
  3. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
  4. In a medium bowl, combine carrots and onions.
  5. In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
  6. Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.
  7. For best taste, allow flavors to blend before serving. Let sit 15 - 20 minutes after you have mixed in the sauce in step 6.

Notes

  • Replace half of the carrot with grated jicama or apples.
  • Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
  • Layer onto a sandwich with lean turkey and fresh veggies like cucumbers.
  • Cut this recipe in half to save money.