Summer has arrived, and for our latest writers’ meeting, I dusted off my Middle Eastern cookbooks to find something new, quick, easy, and good. This carrot salad, an acceptable blend of several recipes, did the trick. It's easy to do with a food processor, and the spices are subtle, the salad sweet and crunchy, a refreshing summer side dish. We enjoyed it with a green salad and Herbed Rice Ring. As always, feel free to experiment with the ingredients.
MOROCCAN CARROT SALAD
1 lb. carrots, peeled and coarsely grated¼ cup olive oil
3 Tbs. honey (or agave syrup)
3 Tbs. fresh lemon juice
1 garlic clove put through a press
¼ tsp. dry ginger
¼ tsp. cinnamon
1 tsp. ground cumin
½ cup golden raisins
¼ cup fresh chopped parsley or cilantro, or a combination
Salt and freshly ground white pepper
Fold all ingredients together in a large bowl. Transfer to serving bowl and refrigerate for several hours to let flavors blend. Garnish with additional parsley and/or cilantro and serve.
