Moroccan-Style Carrot Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
454 g (1 lb) carrots, diagonally sliced
1 red bell pepper, diced
125 mL (1/2 cup) orange juice
45 mL (3 tbsp) lemon juice
15 mL (1 tbsp) honey
10 mL (2 tsp) vegetable oil
5 mL (1 tsp) ground cumin
5 mL (1 tsp) ground coriander
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) ground ginger
75 mL (1/3 cup) chopped cilantro
75 mL (1/3 cup) chopped dates
50 mL (1/4 cup) black olives
In a steamer or colander set over a pot of boiling water, steam the carrots for 5 minutes. Add the bell pepper and steam for 1 minute or until the carrots and pepper are crisp-tender.
In a serving bowl, whisk together the orange juice, lemon juice, honey, oil, cumin, coriander, salt, and ginger. Stir in the cilantro, dates, and olives.
Add the carrots and pepper to the dressing, tossing to coat. Let sit at room temperature for at least 1 hour before serving.
Imported on 2011-01-20 16:41:26 — Original ID:1239