Lightly garlicky and herbed, Moroccan-inspired carrots are versatile enough to accompany almost any meal.
Cooks' note:
Carrot salad can be chilled up to 24 hours. Add herbs just before serving.
Recipe information
Total Time
3 1/4 hr (includes chilling)
Yield
Makes 4 (first course or side dish) servings
Ingredients
1 pound carrots, sliced crosswise 1/4 inch thick
2 tablespoons chopped onion, rinsed and drained
1 garlic clove, chopped
2 tablespoons olive oil
2 tablespoons distilled white vinegar
2 tablespoons chopped cilantro
2 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes. Drain, then rinse under cold water until cool. Drain well.
Step 2
Meanwhile, pulse onion and garlic with oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. Toss with carrots and chill at least 3 hours.
Step 3
Just before serving, toss salad with cilantro, parsley, and salt to taste.
