Moroccan Minted Carrot Salad Recipe
Carrot salad with mint and sweet spices!
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!
The magic of Moroccan ingredients:
Dates, mint, orange flower water: Yum! No wonder we ate our veggies growing up!
- 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
Combine the first set on ingredients in a bowl, making sure the dates are thoroughly immersed. Let the mixture soak about 15 minutes. Add the carrots and the mint, and toss. Serve at room temperature.
levana, not pecans…
Pecans, Ishtar coach!
I think I am going to use it for tosh hashana dinner as well.