Tuesday, April 10, 2007

Moroccan Carrot Slaw

A shredded carrot salad that has enough 'kick' to bring 'em back for more.

2 cups shredded carrots
1/2 cup flat-leaf Italian parsley, chopped
3 Tbsp. orange juice
1 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1/8 tsp. sea salt

Grate carrots and place in bowl. Add chopped parsley and stir. Combine dressing ingredients and mix well. Then, pour over carrot and parsley mixture and stir gently. Serve at once, or cover and refrigerate overnight. To servce, place in pretty bowl and garnish as desired.

*Flax oil may be substituted for olive oil. And fresh cilantro can replace flat-leaf Italian parsley, if desired.


  1. I will have to try this! It sounds like something that my family would really enjoy.

    Thank you!

    Elizabeth Joy

  2. I love it ! I posted a very similar recipe for this salad just last year. My recipe had radishes in it though and I think yours might be a bit tastier


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