Ingredients
-
6
-
1
-
1/4
-
2
-
1
-
1/4
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Mother Earth Moroccan Carrot Salad, A delicious and easy adaptation of a recipe from Foods from Mother Earth by Maura D Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994) I like the fresh, slightly spicy-sweet taste, and the crunchy texture Can’t wait to make it with fresh carrots from the garden! This salad can also be scooped up with pita chips , I liked this, not use to Curry, it was a welcome change of taste, easy and quick to make using my food processor I am trying to get more fresh veggies in my diet I’ll take the leftovers for lunch tomarrow , A delicious and easy adaptation of a recipe from Foods from Mother Earth by Maura D Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994) I like the fresh, slightly spicy-sweet taste, and the crunchy texture Can’t wait to make it with fresh carrots from the garden! This salad can also be scooped up with pita chips
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Steps
|
1
Done
|
Shred or Grate the Carrots Finely. |
|
2
Done
|
You Can Shred the Onion, Too, Instead of Chopping It, If You Like. |
|
3
Done
|
Place Carrots and Onion in a Medium Serving Bowl. |
|
4
Done
|
in a Small Bowl, Whisk Together the Remaining Ingredients. |
|
5
Done
|
Pour Over the Carrots and Toss Well. |
|
6
Done
|
Serve at Room Temperature, or Refrigerate. |
