Moroccan Carrot Salad

  in Recipes, Salads, Vegetarian


1 pound carrots
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
pinch cayenne
2 teaspoons honey or agave syrup
Juice of 2 lemons
1/2 teaspoon sea salt
1 bunch fresh flat leaf parsley, coarsely chopped

  1. Coarsely shred the carrots in a food processor or cut into 1/4″ matchsticks. Place in a bowl and set aside.
  2. In a small skillet, heat the oil, cumin, paprika, and cayenne over low heat, stirring until spices darken and turn fragrant, 2 to 3 minutes. Remove from heat and let cool.
  3. Pour the spiced oil over the carrots. Add the honey, lemon juice, and sea salt and toss until carrots are evenly coated.
  4. Just before serving, gently toss with the parsley.