We bought a lot of carrots at our local TJ’s store the other day and forgot them in the fridge for about a week. By the time I rediscovered them, they were dehydrated and a bit shriveled, so I decided to prepare them all at once right away. Normally, I use carrots in other things, rather than featuring them as the main attraction. This salad has convinced me to change my tune.

Moroccan carrot salad

This is very simple to make. It works great as a side dish. With some leafy greens and a bit of rustic bread or simple bowl of rice, it would be a wonderful lunch, too. Steven suggested that I make it for the holidays. Carrots are a mainstay at Thanksgiving, but so often, I find them overly sweet. Moroccan carrot salad gives the festive colors and aromas but without all the extra sugar. I can’t wait to eat our friend’s signature T-day dish, roasted Tofurkey, hopefully with the mushroom sauce that I recommended. I’m going to make this carrot salad as a side. What do you think?

Moroccan carrot salad

~1 lb Nantes carrots, peeled and cut into ¼ inch rounds
½ raw peanuts
¼ cup raisins
¼ tsp cumin
¼ paprika
dash cinnamon
salt
dash cayenne pepper
2 garlic cloves, crushed
fresh black pepper to taste
2 to 3 tbsp olive oil
~3 tbsp lemon juice
fresh cilantro leaves

Place peanuts in a skillet and toast for about 8minutes, shaking the pan continuously to toast them evenly and prevent burning. Transfer to a bowl and let cool. Rub them with your fingers to remove skins. Discard skins. Set aside.

Meanwhile boil carrots in salted water until soft. Toss in raisins at the last minute to re-hydrate. Drain.

Prepare the dressing buy whisking together cumin, paprika, salt, cayenne and black pepper, crushed garlic, cinnamon, lemon juice and olive oil or just place everything in a glass jar and sake until it emulsifies. Taste and adjust flavors.

Pour dressing over carrots; add peanuts, cilantro and voilá!