Moroccan Carrot Salad with Ginger
6-8 little carrots (peeled and cut into "match sticks" about 2 inches long and 1/4 in thick
1/2 teaspoon each of ground cumin and coriander
1 teaspoon fresh ginger (peeled and finely grated)
a small pinch of cayenne pepper
juice of 1/2 fresh lime
2 tablespoons extra virgin olive oil
2 tablespoons chopped parsley or cilantro
Cook the carrots in salted boiling water until almost tender, they should be pliable but still crisp in the center. Drain and season with salt and add the cumin, coriander and ginger. Toss the carrots with the spices and let marinate for 30 minutes. (If you don't have time for the carrots to marinate, add the lime juice, olive oil and herbs right away)
Add lime juice, olive oil and herbs to the carrots and toss gently. Taste for seasoning and add more salt and lime juice as needed.
I like to garnish this salad with a few pitted and sliced black olives. This salad would taste great with Oona's quinoa tabbouleh.
Recipe was adapted from "The Art of Simple Food" Alice Waters