Moroccan Carrot Salad
Ingredients
- 6 cups carrots, grated, (about 8 carrots)
- 1/4 cup lemon juice
- 1/4 cup apple juice
- 1 Tbs olive oil
- 1 cup walnuts, chopped
- 1 Tbs whole cumin seeds
- 1 Tbs whole coriander seeds
- 1 cup cherries, dried
- 1/4 cup cilantro, chopped, plus a few sprigs for garnish or parsley
- dash cayenne, optional
Directions
Toss carrots with lemon juice, apple juice and olive oil in medium bowl.Combine walnuts, cumin seeds and coriander seeds in heavy skillet.
Toast over medium-high heat 5 minutes, or until beginning to brown, stirring constantly.
Add walnut mixture, dried cherries, cilantro and cayenne, if desired, to carrot mixture.
Season with salt and pepper, and serve garnished with cilantro sprigs.