Shredded carrot salad

Shredded carrot salad

By
From
Moorish
Serves
4
Photographer
Mark Roper

When we were in Morocco, a variation on the grated carrot salad appeared on just about every restaurant and café menu. Often we found them cloying, sweetened as they were with sugar, cinnamon and orange-blossom water. In our view, carrots have plenty of their own natural sweetness, so all we add is a drizzle of honey for flavour. All they really need is a touch of spice and chilli and a dash of lemon juice to make a very exotic yet still refreshing salad.

You can grate the carrots, by all means, but we like to shred them into long ribbons for a striking presentation.

Ingredients

Quantity Ingredient
2 large carrots

Dressing

Quantity Ingredient
garlic, crushed with 1⁄2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chilli powder
1 large lemon, juiced
a drizzle honey
2 tablespoons extra virgin olive oil
splash orange-blossom water, (optional)

Method

  1. Peel the carrots then use the peeler to shred them into long ribbons.
  2. To make the dressing, put all the ingredients into a clean jar and shake everything together vigorously until well combined.
  3. Tip over the carrots, taste and adjust seasoning if necessary.
Tags:
Malouf
Greg
Lucy
Moorish
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