{1.2.3 Recipe} Moroccan Carrot Salad

Hi there! and welcome to the first post of my little new project: make it easy, healthy, tasty in 1, 2, 3 steps.

I love Middle Eastern food.  Strong spices that leave trace in my mouth for hours after consumption.  Its overload of flavors not only satisfies my appetite with less quantity, but it also makes me feel full longer 😉  Which is why I almost never will eat it for dinner, but rather for lunch. 

After coming across this recipe, I’ve made this salad about 5 times already in the past 2 weeks.  Eat it by itself, as a side or in a wrap.

Moroccan Carrot Salad

Adapted from The Tasting Table recipe, but I used pre-cut carrots, because I’m lazy practical like that.

  • 1 package matchstick carrots {10 oz}
  • 1 cup slivered almonds
  • 1/2 bunch of cilantro chopped {about 1/2 cup or to taste}
  • 1/2 cup apple cider vinegar
  • 1/3 cup grapeseed oil or light olive oil
  • 2 Tbsp honey
  • 1 Tbsp coriander
  • 1 Tbsp cumin
  • 1 tsp cinnamon

1. In a medium skillet quickly toast almonds over medium heat, stir often to prevent burning and once they start to release their fragrance and brown up, transfer to a plate and set aside to cool.

2.In a medium bowl mix all the dressing ingredients {vinegar, oil, honey, coriander, cumin and cinnamon}.

3. Lastly, mix in the carrots, cilantro and almonds in the bowl with the dressing and combine it all together.  Serve chilled.

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4 responses to “{1.2.3 Recipe} Moroccan Carrot Salad

  1. Pingback: {Foodie Eats} WIAW & Quick Comfort Food Fix | Foodie Be Fit·

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