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. | |