|Moroccan Carrot Salad|
From Joan Nathan's Jewish Holiday Cookbook (Schocken)
Carrots are very healthy and a good source of vitamin A, fiber, antioxidants and minerals. This flavorful Moroccan carrot salad, dressed with the divine flavors of garlic, paprika, cumin, lemon juice and olive oil,is a delicious way to combine a healthy veggie with outstanding flavor.
2 pounds carrots
Peel the carrots and boil in water for about 20 minutes, or until barely tender. Cool and cut into thin rounds.
Place the carrots in a mixing bowl and add the remaining ingredients, except the parsley and oil.
Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil.
Yield: Serves 8-10
Recipes: Salads, Carrots, Parve, Kosher