The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Kids Make Moroccan Carrot Salad

October 15th, 2010 · No Comments · Posted in Ethnic, Recipes

Doesn't get any fresher than this

My food appreciation classes resumed their virtual culinary world tour this week with a final stop in Africa: Morocco. We’ve spent months touring around this giant of a continent and sampled so much variety. But one thing struck us throughout, and that was the simplicity of recipes using fresh, whole ingredients and vibrant seasonings.

North Africa has its own distinct cuisine with an Arabic tilt. This simple carrot salad incorporates many of the typical flavors–cinnamon, cumin, paprika, garlic. We’ve also added raisins and pine nuts to the original recipe.

This is a great dish for kids because they get to peel and then grate the carrots. If you’re looking for a way to get kids involved with food, hand them a kitchen tool and put them to work. They’ll peel and grate vegetables all day. But remind them to be careful. Peelers and graters are sharp, too. It’s easy to slip and skin a knuckle if you aren’t being careful and that would violate Rule #1 in our classes: No blood in the food!

Peel and grate 1 pound carrots and place them in a mixing bowl. Stir in 1 clove garlic, finely chopped, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon cinnamon, 1/4 teaspoon granulated sugar, pinch cayenne, a fistful of chopped parsley, juice from 1 lemon, and enough extra virgin olive oil to lightly coat the carrots. Add a handful (about 1/4 cup) raisins and a similar amount of pine nuts. Season with salt to taste.

This carrot salad makes a great healthy snack. Or serve next to a roast chicken or lamb.

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