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4–6
Easy
By Jill Norman
Published 2005
Morocco has more, and more varied, carrot salads than any other country I am aware of. This one is perfect for winter.
Cook the carrots in boiling salted water with the garlic until tender, then drain and dice them. Discard the garlic. Combine the spices, sugar and salt with the lemon juice. Whisk in the oil and coat the carrots with the dressing. Garnish with the parsley when the carrots are cold.