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The Food Of Morocco

Crushed Spiced Carrot Salad

Page 78

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Sides

(1 review)


Recipe Reviews

13th January 2015


By household consensus (two of two), this has leaped to the top of our favorite carrot salad recipe list.

Because I was not as organized as I should have been, I served it still slightly warm, rather than room temp. Nevertheless, it was still extra yummy and eaten up.

I might use slightly less olive oil next time. It wasn't bad as it was, but we bought thought less would be more.

The squeeze of lemon juice at the end (two squeezes in my case) really brightened the taste and made this extra special.

Very good.

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