Sunday, February 9, 2014

Moroccan Carrot Salad with Rosewater {Spice It Up!}


Rosewater adds an exotic kick to a fresh carrot salad, though it is a polarizing flavor. I find that people either adore rosewater or abhor it. I took a vote - of the Spice It Up! kiddos - and all but one or two of the kids really disliked it. Oh, well. At least they can say that they have tried it.

•             1 t coriander seeds
•             2 t black cumin seeds
•             6 large carrots, coarsely grated (3 1/2 to 4 cups)
•             1/2 C golden raisins
•             1 T rosewater
•             2 t fresh lemon juice
•             4 t extra virgin olive oil
•             1/3 C finely chopped parsley
•             Salt and black pepper to taste

Toast the seeds in a dry skillet, shaking to avoid burning, until fragrant and slightly darker. It will probably take between 3 to 5 minutes. Place the rest of the ingredients in a large mixing bowl. Add in the toasted spices and mix well. Cover and refrigerate for, at least, one hour or up to twenty-four hours. Stir once again before serving.

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