A Moroccan-inspired carrot salad that just keeps getting better the longer it sits in your fridge! Blanching the carrots brings out their natural sweetness while keeping them tender-crisp, creating the perfect base for a bright, warming blend of spices and dressing.
Ingredients:
- 5–6 large carrots (peeled and sliced into thin, coin-like rounds)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp ground cumin
- 1 tsp hot paprika (or cayenne for more heat)
- 2 cloves garlic, minced
- Chopped fresh Cilantro (for garnish)
- A pinch of salt
Instructions:
- Add the sliced carrots to a pot of boiling water and cook for about 10 minutes until they are fork-tender but still retain a slight bite.
- Drain the carrots and rinse them with cold water to stop the cooking process.
- Whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, and a pinch of salt in a large bowl.
- Add the cooled carrots to the dressing and stir gently until fully coated.
- Fold in the freshly chopped cilantro and marinate covered in the refrigerate for at least 30 minutes.
Tip: It tastes even better when made a day in advance!
