Name: Moroccan Carrot Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 lb peeled carrots (multi-colored are very pretty, but orange are fine too.); 3 tablespoons pomegranate vinegar ( or substitute 2 tablespoons red wine vinegar); 2 tablespoons olive oil; ½ teaspoon salt; Cracked black pepper; 1 tsp sugar or honey; ¼ cup chopped pistachios ( or toasted almonds); ¼ cup chopped fresh mint (or parsley or cilantro); 1/4 cup chopped chives or scallions; Optional: ¼ cup golden raisins, sprinkling of toasted Caraway Seeds or Cumin Seeds

Description

Moroccan Carrot Salad with pistachios and mint in a pomegranate vinaigrette dressing- a simple delicious salad that is full of flavor!

Ingredients

Units Scale

1 lb peeled carrots (multi-colored are very pretty, but orange are fine too.)
3 tablespoons pomegranate vinegar ( or substitute 2 tablespoons red wine vinegar)
2 tablespoons olive oil
1/2 teaspoon salt
Cracked black pepper
1 tsp sugar or honey
1/4 cup chopped pistachios ( or toasted almonds)
1/4 cup chopped fresh mint (or parsley or cilantro)
1/4 cup chopped chives or scallions
Optional: 1/4 cup golden raisins, sprinkling of toasted Caraway Seeds or Cumin Seeds

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Instructions

Peel the carrots. Using a vegetable peeler, shave each carrot into long paper thin strips.
Place carrot shavings into a medium bowl.
Add the rest of the ingredients and toss well to coat. Taste and adjust sugar and salt to taste.
Chill until ready to serve.

Notes

Salad will keep up to 3 days in the fridge.

Nutrition

Serving Size: 1 cup
Calories: 158
Sugar: 7.1 g
Sodium: 369.8 mg
Fat: 10.8 g
Saturated Fat: 1.5 g
Carbohydrates: 14.6 g
Fiber: 4.2 g
Protein: 2.8 g
Cholesterol: 0 mg