Asparagus Pesto
April 9, 2021 | dips
This pesto is the besto!
Ok, I’m s …read more
Moroccan-Style Carrot Slaw
This carrot salad is a refreshing change from the sweet versions of carrot slaw.
Ingredients:
1 lb (500 g) coarsely shredded carrots, about 5 medium
1/2 cup (125 mL) lightly packed, coarsely chopped fresh cilantro
1/2 cup (125 mL) lightly packed, chopped fresh parsley leaves
1 teaspoon (5 mL) coriander seeds
1 teaspoon (5 mL) caraway seeds
1 tsp (5 mL) cumin seeds
1/4 cup (60 mL) extra-virgin olive oil
3 tablespoons (45 mL) fresh lemon juice
2 cloves garlic, minced
1 teaspoon (5 mL) sea salt
1/2 tsp (2.5 mL) ground cinnamon
2 tsp (10 mL) sweet paprika
pinch of cayenne pepper
Directions:
Combine the carrots, parsley and cilantro.
Heat a small frying pan over medium heat. Add the coriander, caraway and cumin and stir until fragrant. Transfer to a coffee or spice grinder and grind to a powder. Combine the olive oil, lemon juice, garlic and salt. Add the roasted spices along with the cinnamon, paprika and cayenne. Mix well and toss with the carrot mixture.
Refrigerate for at least an hour, or up to 24 hours before serving. Taste and adjust the seasoning before serving.
