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Grated Carrot Salad

A Moroccan salad with an intriguing combination of flavors

Recipe information

  • Yield

    serves 4

Ingredients

1 pound carrots, peeled and coarsely grated
1/2 cup black or golden raisins
5 tablespoons olive oil
1–2 tablespoons honey
Juice of 1 lemon
1/2 teaspoon ginger
1 teaspoon cinnamon
Salt and pepper

Preparation

  1. Mix all the ingredients together in a bowl.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternCarrotRoot VegetableVegetableSideLunchDinnerDairy FreeGluten FreeNut FreeVegetarianEasyQuickCookbooks
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