Moroccan Carrot Salad

Ingredients

• 6 medium carrots
• ½ small onion
• 1 large lemon
• 3 Tablespoons canola oil
• 1 teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup dark or golden raisins

Materials

• 2 small bowls
• Box grater
• Cutting board
• Measuring cups
• Measuring spoons
• Medium bowl
• Sharp knife
• Vegetable peeler

Instructions

1. Rinse and peel carrots and onion.
2. Shred carrots with a grater. Dice onion.
3. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
4. In a medium bowl, combine carrots and onions.
5. In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
6. Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.

Chef’s Notes

• Replace half of the carrot with grated jicama or apples.
• For best taste, allow flavors to blend before serving. Let sit 15–20 minutes after you have mixed in the sauce in step 6.
• Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
• Layer onto a sandwich with lean turkey and fresh veggies like cucumber.