Moroccan Carrot Salad

Moroccan Carrot Salad

Salads
Moroccan

Serves 4

This unusual variation on a simple carrot salad is tangy, colorful, and pretty as a picture.

Ingredients #

  • 2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon ground turmeric
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup dried apricots, thinly sliced
  • 1 1/2 teaspoons cumin seeds, toasted
  • 1 pound carrots, peeled and shredded
  • 1/2 cup shelled roasted pistachios, toasted and chopped
  • 1/2 cup roughly chopped fresh mint, plus more to serve

Instructions #

In a large bowl, whisk together the lemon juice, molasses, turmeric, and ½ tsp salt. While whisking, slowly pour in the oil. Add the apricots and cumin, then let stand for 5 minutes to allow the apricots to soften.

Add the carrots and stir until evenly coated. Stir in the pistachios, and mint. Taste and season with salt and pepper, then transfer to a serving bowl.

Sprinkle with additional mint.