wholeliving

Moroccan Carrot Salad

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to two days ahead.

Per serving: 214 calories; 4 g protein; 11 g fat; 29 g carb; 6 g fiber
Body+Soul, March 2008
  • Yield Serves 4
Add to Shopping List

Ingredients

  • 1/4 cup shelled pistachios
  • Coarse salt and ground pepper
  • 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
  • 1/4 cup raisins
  • 3 tablespoons lemon juice (from 1 lemon)
  • 2 garlic cloves, mashed to a paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh cilantro leaves

Directions

  1. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.

  2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.

  3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.

  4. Add carrots, pistachios, and cilantro to dressing; toss to combine.

Recipe Reviews