Lemony Carrots with a Cilantro Kick
When I lived in Israel many years ago (more than I like to remember!) I recall eating carrot salad. This was not the sweet American-style which I never cared for. Rather, savory, lemony, well-spiced. These kinds of salads are common in North African communities and I am pretty sure I had this when eating Shabbos lunch with a wonderful Moroccan family I knew on a moshav. I have tried off and on to recreate the salad as well as I can remember it, but without much luck. However, this past Friday when I was cooking for Shabbos I think I got it--or came close. So now I am sharing the results with you.
I used a combination of fresh squeezed lemon, olive oil, spices like cumin and cilantro. Ok, I don't think cilantro was part of the Middle Eastern mix, but if you like cilantro, you can't beat the taste in this salad. By the way, I took this picture with my phone. I think it takes better pics than my camera--and it's so much easier just sending the picture to messenger than having to take out the memory card and load it into my computer! Just excited and sharing....
Here's the recipe, hope you like it!
North African Carrot Salad
2 1-lb packs of carrots
2 Tbsp. olive oil
1/2 large lemon
1 tsp. salt
1 tsp. onion powder
1 tsp. cumin
1 bunch cilantro
Wash and peel the carrots (some carrots are so smooth they don't need peeling. If you are lucky enough to get that type, then enjoy skipping this step!) Slice carrots using a food processor. Put carrots into a large mixing bowl.
Wash cilantro (make sure to check for insects--go to the Orthodox Union or Star K websites to find out how) and cut off stems. Chop leaves finely and put into carrots. Squeeze juice from the 1/2 lemon into the carrots. Add oil and spices. Mix all together and serve.