Moroccan Carrot Salad Recipe

Moroccan Carrot Salad

Moroccan Carrot Salad. It Is so good, so fragrant and so pretty it could almost double as dessert. Not your same old carrot salad, that I can tell you! It keeps very well for a good couple days, stored in a glass container in the refrigerator. This salad is de rigueur in a Sephardi mezze lineup, where we love to offer a good balance of raw and cooked salatim.
This Moroccan shredded carrot salad is raw, as distinct from our equally delicious cooked carrot salad

The Magic of Moroccan Ingredients

Dates, mint, orange flower water: Yum! No wonder we ate our veggies growing up!

The Other Moroccan Carrot Salad!

I cant resist adding just one more of our favorite Sephardi salad.
I think you can tell: We Sephardis love carrots in every shape and form. This Carrot salad is hardly a recipe even, but it is equally delicious, and so refreshing. Shredded carrots with minced fresh garlic, fresh squeezed lemon juice, olive oil, S&P, and lots of minced parsley. That’s the whole thing. If you make it, you will notice something very intriguing: for some crazy reason, it smells exactly like salami. Try it in a sandwich, which some Swiss cheese: wonderful!

Ingredients

• 1/2 cup pitted dates, packed, chopped fine
• ¼ cup lemon juice
• ¼ cup orange juice
• 1 tablespoon cinnamon
• 2 tablespoons orange flower water
• ¼ cup olive oil
• Salt and pepper to taste
• 1 pound carrots (about 8 medium), grated fine (use the food processor)
• ¼ cup mint leaves, packed, sliced very thin

Instructions