Karl’s Moroccan Carrot Salad

I am making Moroccan chicken tajine and I wanted a vegetable dish. While many tajine recipes include the vegetables in the stew, I wanted something on the side. Wife, Jan really likes carrot salads.

Karl’s Moroccan Carrot Salad

In Moroccan cuisine, carrot salads may include raw carrots or they may be cooked and then cooled. I do not particularly like cooked carrot, so I chose to use raw grated carrots. This is a dish that it is best to make a few hours early, so that it has plenty of time for the vegetables to absorb the flavors.

Karl’s Moroccan Carrot Salad

Ingredients

Dressing

3 Tbs. olive oil
1 Tbs. lemon juice
1 clove garlic, finely minced
1 tsp. sweet paprika
½ tsp, cumin, ground
¼ tsp. cinnamon
⅛ tsp. black pepper
⅛ tsp. Kosher salt
pinch cayenne

4 large carrots
1 small red bell pepper

2 Tbs. flat leafed parsley

Directions

1. Add all of the dressing ingredients to a small lidded jar and shake to blend.

Tip: Let the dressing meld for 10-15 minutes to meld.

2. Grate the carrots and put them in a large mixing bowl.

3. Cut the bell pepper into small bars (½ x ⅛ inch) and add them to the bowl.

4. Pour the dressing over the vegetables and toss to coat.

Tip: Let the salad marinate for 2-3 hours, re-tossing occasionally.

5. Just before serving add most of the parsley and toss to mix it in.

6. Transfer the salad to a serving bowl and garnish with a few sprigs of parsley.

7. Serve at room temperature or slightly chilled.