Moroccan Carrot Salad

Page 27

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Salads

(1 review)

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Recipe Review

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.

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Comments

kaye16 - 13th January 2012
The Wolfert recipe has grated carrots. I love the long strands like your picture.
The whole idea of a grated carrot salad seems to be fairly common, although I missed it until fairly recently. There's also a classic French salad similar to this, with a lemon-based vinaigrette, no sugar, and sometimes orange segments and fine onion strips.

Queezle_Sister - 13th January 2012
Oh - interesting!
When I hear carrot salad, I think of the mayo-laden grated carrots with raisins, not my favorite. But I'm trying to eat more seasonally, and so I'm going to try to test a slew of carrot salads.
Kaye, I'd love to have you join me in the quest for an awesome carrot salad (the Belarussion carrot salad was awesome).

kaye16 - 15th January 2012
Oh, I'd forgotten grated carrots and raisins -- I think I blocked that one! Not a favorite.

I also regularly use two recipes from Madhur Jaffrey's Indian Cooking, Gujerati Carrot Salad and Carrot and Onion Salad. The first is really easy; the second is a bit more work (preparing and parboiling the carrots), but we probably like it better. (Although, I was just thinking that a fat julienne on the the mandoline might work for this.)

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