This salad is great for winter months when most of the "typical salad vegetables" are out of season and root veggies are what is in season and cheap. No need to eat heavy foods during the autumn and winter when you can make delicious light salads like this using what is available and cheap.
This recipe is a variation of a salad my mom used to make when I was growing up, with some variations based on a few different recipes I've seen around the web and to suit our family's taste.
Moroccan Carrot Salad
4 cups peeled and sliced carrots
2/3 cup oil (sunflower oil is what I usually use, but olive also would work, even though its more expensive)
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1.5 teaspoon garlic powder
2 teaspoons paprika
1 dash hot paprika
1 teaspoon cumin
1-2 tsp salt
1/3 cup fresh parsley or coriander or 4 teaspoons dried parsley or coriander (optional)
1. Boil the carrots in water until they're soft. If you slice them thin enough, they'll cook rather quickly. Strain. (Save this liquid to use with vegetable broth or meat broth to make soup.)
2. Mix all the other ingredients other than parsley/coriander in a jar. Shake well.
3. Pour over the carrots and mix well.
4. Add the parsley/coriander if desired, mix well.
5. Allow to marinate for at least an hour. You may find that after this hour it needs more garlic or lemon juice or salt. If so, add to taste.
Do you make any carrot salad? What goes in your salad? Is yours usually with raw or cooked carrots?
Does this combination of flavors sound like something you'd enjoy?
Are there any foods specifically that your kids ask you to make again and again? Which foods are they?
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