The Greens Cookbook
Moroccan Carrot Salad
Page 27
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Salads
(1 review)
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Queezle_Sister from Salt Lake City, UT
A beautiful salad - long strands of carrot are produced by your vegetable peeler. And it is dressed with a simple lemon juice, olive oil, sugar, salt and orange blossom water dressing. Then refrigerated for an hour. I pretty much stuck to the recipe, and it was nice, just not amazing or terribly memorable.
This recipe says it was based on one from Paula Wolfret - from her couscous cookbook.
Although not remarkable, this is a good seasonable salad. Its easy to find nice fresh carrots in the winter, and there is nothing wrong with using them for this.
(edited 12th January 2012) (3) comment (3) useful
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