Tuesday, May 14, 2013

Moroccan Raw Carrot Salad

I picked up a large bag of carrots so you will be seeing lots of new recipes with carrots!

Panning The Globe was a great find on pinterest and adapted the recipe

2 pounds carrots, peeled and shredded in the Cuisinart

3 tablespoons chopped flat leaf parsley
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice (about 1½ lemons)
2 garlic cloves, finely chopped (1 teaspoon)( I used 3 cloves)
1 teaspoon salt(didn't use)
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
parsley sprigs to garnish
Put shredded carrots and chopped parsley in a large bowl
Make the dressing -Whisk lemon juice and spices, I used my magic bullet. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
Mix the dressing with shredded carrots and parsley. I also added some green onion.  Chill for an hour in the fridge and let the flavors have a party. Enjoy!
This keep well in the fridge a few days.


  1. This looks like a delicious recipe. I'll have to make this one. ~Dawn

  2. Yum!!!!!!!!!!!! We love salads like this. I love that they hold for a few days too. What a great one for summer. That photo makes me wanna dig right in.

    Thanks Linda! :)


  3. Gm Ladies, What a refreshing recipe. Love raw carrots. Enjoyed yesterday's post as well. Having problems with my Google acct.

    Thanks Linda. This is a perfect summer side and I bet it gets better each day.