Spiced Carrot Salad

Chef Richard 6 Servings 20 minutes

Carrots cooked until just tender take on a Moroccan accent in this salad.


  • 4 garlic cloves
  • ½ cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  •  1 tablespoon ground ginger
  • 1 tablespoon ground cumin
  • 5 large carrots (about 1½ pounds), peeled, cut into ¼-inch thick rounds


  • Finely chop garlic in processor.
  • Add cilantro, oil, lemon juice, ginger and cumin. Process until well blended.
  • Cook carrots in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl.
  • Add dressing and toss to coat.

Season salad to taste with salt and pepper. Cool to room temperature.