Carrot is a great base for salads. It’s substantial, sweet and crunchy all at the same time. Add a few interesting ingredients and you have a fabulous way to turn the humble carrot into something a little exotic for your meal table without it taking hours to create. This salad is actually one that I have memories of from my childhood. Bored with the same old coleslaw and potato salad I think I’m fairly safe to say that Mum went in search of new, interesting and cheap alternatives for us for meals on hot summer evenings. I do remember that I loved the sultanas, although I’m pretty sure that I would have been thinking that the cumin wasn’t my favourite thing. Now I love different spices and this salad was a lovely reminder of all the different things you can do to make salad interesting for yourself. The added bonus is that with only a few ingredients and about 2 minutes of your time you have an interesting salad to serve. We ate this with chicken skewers, but I think it would be divine with some spiced lamb chops cooked on the BBQ.
Moroccan Carrot Salad
this recipe is thanks to tastespace
- 2 carrots, peeled and grated
- handful of raisins
- 1 tbl. sp. apple cider vinegar
- 1 tbl. sp. olive oil
- 1/2 tsp ground cumin
- 1 spring onion finely sliced (green only)
- about 2 tbl. sp. finely chopped flat leaf parsley ( I used curly because that was all I had in the fridge)
- salt and pepper to taste
Prepare your carrots, parsley and spring onions and then combine all ingredients in a bowl. Serve immediately. Will serve 2 people, but can easily be doubled or tripled if you’re entertaining.
Happy Cooking & Happy Eating,