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Moroccan Carrot Salad
This recipe is kosher for Passover.
Moroccan Carrot Salad Eileen Goltz | Pareve

Makes 4 servings

4 large carrots cut into 1 inch wedges

1/2 cup black olives

6 to 7 radish, sliced thinly

1 red pepper, diced

1 to 2 teaspoons minced garlic

1/4 teaspoon of paprika

1 pinch cayenne pepper

1 pinch cinnamon

1 teaspoon salt

1/4 cup chopped fresh parsley

juice of 1 fresh lemon

1/3 cup olive oil


Bring a pan of water to the boil. Add the carrots and cook until tender and then rinse them with cold water. Drain the carrots and then mix them with the olives, red peppers and radishes. In another bowl combine the garlic, pepper, cinnamon, salt, parsley, lemon and olive oil. Mix to combine Pour the marinade over the carrot, olives and radishes and toss to coat. Cover and refrigerate at least 1/2 hour for flavors to meld. Serves 4. This recipe can be doubled or tripled.