Healthy and flavorful, this North African inspired carrot salad recipe is very budget friendly. You’ll find this an excellent choice for picnics and barbecues, since it contains no egg or dairy which can quickly spoil.

6 cups carrots, thinly sliced
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon cayenne
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
1/2 teaspoon garlic, minced

Place carrots in a Dutch oven and fill with enough water to cover by about 1 inch. Bring to a boil over high heat. Immediately reduce heat to simmer and cook for 4 – 7 minutes, to the tender-crisp stage. Remove from heat and drain.

Meanwhile, place the coriander and cumin in a small skillet or saucepan over medium-high heat for 30 – 60 seconds; just long enough to heat the oils and bring out the fragrance of the spices.

Shake the heated coriander and cumin into a bowl and whisk in the cayenne, lemon juice, olive oil, parsley and garlic. Add the drained carrots and toss to coat. Add salt to taste. Drizzle with a bit of olive oil and serve at room temperature.

Yield: 4 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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