If you read my last post, you know I bought a new kitchen gadget, the Spiralizer. This thing turns veggies into noodle shapes, like spaghetti and corkscrews, as well as slices.
I promised myself, that I wasn’t going to bury it in the back of a closet with the rest of the poor, neglected, only used once gadgets.
The first time I used the spiralizer, I made ZUCCHINI NOODLE PUTTANESCA, which turned out great. This time I decided to make carrot noodles for a MOROCCAN CARROT SALAD. I loved the way this recipe turned out.
Besides the carrot strands, I used chickpeas, chopped dates, sliced almonds, coriander seeds, cinnamon, honey, lemon and mint. Sounds good, right?! Please don’t fret. If you don’t have a handy dandy spiralizer, an old fashioned box grater will do the trick.
- 4 carrots, (I cut them with a veggie spiralizer, but you can grate them)
- 1/4 dried dates, rough chop
- 1/4 cup sliced raw almonds
- 1 Tbsp. honey
- 2 Tbsp. olive oil
- 1 Tbsp. coriander seeds
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. cinnamon
- juice of one lemon
- 1 Tbsp. cilantro or mint
- salt to taste
one 15 oz can of chickpeas can be added if you’d like.
Grate carrots or use Veggie spiraler & put in a large bowl. Add coriander seeds, almonds and chopped dates to the carrots. In a small bowl whisk together lemon juice, honey, olive oil, cinnamon, paprika & cumin. Toss the dressing with the carrots, add the mint & serve.
D I V A
Tagged carrots, carrotsalad, moroccan, Salad