Moroccan Carrot Salad

We had a TON of carrots from our last few weeks of CSA boxes. I love carrots but can only use so many in salads and stir friess. And we still had 9 carrots left! I found a recipe from Whole Living that I had pinned awhile ago… and it rocks! Super easy and flavorful!


–1 1/2 lbs carrots, peeled, halved lengthwise, and cut into 2 inch pieces (halve pieces again if thick)
–1/4 c raisins
–3 T lemon juice (squeezed from 1 lemon)
–2 garlic cloves, mashed to a paste
–1/2 t ground cumin
–1/2 t paprika
–1/4 t ground cinnamon
–1/8 t ground cayenne pepper
–2 T extra-virgin olive oil
–1/4 c fresh cilantro leaves


1. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5-7 minutes, adding raisins during the last minute of cooking. Drain in a colander, rinse under cold water until cool.

2. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.

3. Add carrots and cilantro to dressing; toss to combine.

–Adapted from Whole Living


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