Moroccan Carrot Salad

Recipe Ingredients

1 lb	454g / 16oz	Carrots
1		Garlic clove
1/8 teaspoon	0.6ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Sweet paprika
1		Cayenne - (optional)
		Juice of 1 lemon
1/8 teaspoon	0.6ml	Granulated sugar
		Salt - to taste
		Olive oil - to taste
		Chopped parsley - to taste

Recipe Instructions

Equipment: Vegetable peeler, 1 1/2-quart saucepan, chopping knife.

Wash and peel the carrots. Boil whole in water with the garlic until barely tender. Drain. Discard the garlic and dice or slice the carrots.

Combine the spices with the lemon juice, sugar, and salt and pour over the carrots. Chill. Sprinkle with oil and chopped parsley before serving.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1996

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