This recipe is a perfect complement to Lamb Curry or in fact any curry recipe.
I love the fact that you do not cook the carrots or beets to make this dish. I have seen the dish made when both the carrots and beets are coarsely grated, but prefer it as shown, when the carrots are cut up in one inch long match sticks and the beets are grated.
It is a very fresh tasting salad!
Moroccan Slaw
Print recipe| Inspiration | Adapted from simplyrecipes.com |
Ingredients
- 3 Cups red beets (about 2 large) (freshly grated in hand grater or food processor with attachment)
- 4 Cups carrots (about 4 large) (wooden match thickness (using a mandolin) or may be grated)
- 1 cup golden raisins
- 1 Tsp sweet paprika
- 1/2 Tsp cinnamon
- 1 Tsp ground cumin
- 1/4 Tsp salt
- 1/4 Tsp cayenne pepper
- 1/2 Tbsp maple syrup or honey
- 4 Tbsp lemon juice
- 2 Tbsp olive oil
- 5 or 6 fresh mint leaves, coarsely chopped or 1/2 tsp dried mint
Directions
| Peel the carrots and grate them using a box grater or a food processor with grater attachment or create 1 inch match sticks using a mandolin. Add them to the salad bowl. | |
| Peel the beets and grate them using a box grater or food processor. Place the grated beets in a colander and rinse them with water to remove some of the excess beet juice. Then spin them in a lettuce spinner and then pat them dry between paper towels. Add them to the salad bowl along with the raisins and chopped mint. | |
| Put the spices, lemon juice, olive oil and maple syrup in a small bowl and whisk together. Pour this dressing over the ingredients in the bowl. Let is sit at least an hour before serving. (Serves 6 - 8) | |
| This salad is lovely leftover for another day. | |