One of my favorite bits of kitchen wisdom is that good things can come from mistakes. My new favorite summer salad began as a failed attempt to make an Indian carrot halwa. For some reason, I decided that if I was already grating one carrot for the recipe, I might as well grate half a dozen more. I ended up with about 8 cups of shredded carrots but decided that I hated my halwa (my fault…I did not even remotely follow the recipe!). What to do with the rest?
This moroccan carrot salad was the perfect solution. I ended up making a single serving of it every day for about a week. The pre-shredded carrots stayed fresh in an airtight container and the salad came together in no time. I highly recommend this for days when it feels too hot to cook. It is best eaten on a patio in the shade!
Moroccan Carrot Salad with Raisins
makes 2 servings
- 2 cups shredded carrots
- 1 Tbsp olive oil
- juice from 1 lemon
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp garlic powder
- pinch of salt
- 2 Tbsp raisins
Mix everything together and serve.
- chickpea, carrot & raisin breakfast muffins (plumsintheicebox.typepad.com)
- Moroccan spiced carrots – simple recipe adds spice to an ordinary vegetable (moroccotomorrow.org)
- Go-To Salad Recipe: Peanut, Carrot and Cabbage Slaw Recipes from The Kitchn (thekitchn.com)