Moroccan-Style Carrot Salad
Photo by iStock
- Peel carrots and slice diagonally into 5mm-thick ovals. Put in a medium-size saucepan.
- Reserve a tablespoon of the orange juice. Pour the rest over the carrots. Add enough water to cover and simmer on low heat for 2-3 minutes or until crisp but tender. Drain and cool.
- Whisk together the reserved orange juice, garlic, olive oil, lemon juice, chopped coriander, cumin, honey, salt, pepper and cayenne in a small bowl. Mix the cold carrots with the dressing and refrigerate until ready to serve.