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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Salads Side Dishes Vegetables African Easy Beginner Cook Dinner Party Holiday Event Vegan Vegetarian Moroccan Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Carrots Brunch

My Take Carrot Zrodia Slata

This is a wonderful moroccan salad for summer and especially in winter when you crave that salad crunch and the salad vegetables are all puny and pale! Keeps well and is also great for picnics. We prefer it served cold here, especially with hot winter warmers. Use salt should you think it needs it and to your liking. I use a very small pinch as i do not want to draw all of the water out of the carrots but i do want a bit of the juice. c.2005

Steps

Combine the parsley coriander , and garlic until finely minced.
Add the lemon juice , oil , tomato paste , and seasonings.
Combine just until all the ingredients are well mixed.
This is to be your dressing.
Place the mixture in a large - or ceramic bowl , top with the carrots , and toss until the carrots are coated.
Cover the bowl and refrigerate for 4 to 6 hours or overnight.
Adjust the seasonings.
Salt , pepper and lemon and serve chilled or at room temperature.
The cooking time is the chilling time at a minimum.

Ingredients

flat leaf parsley, fresh coriander, garlic clove, lemon juice, vegetable oil, tomato paste, ground ginger, ground cumin, paprika, fresh ground black pepper, salt, carrot