Recipe - Moroccan Carrot Salad

One fourth cup Chopped fresh parsley;
2 tablespoon Chopped fresh cilantro;
(coriander)
1 Clove garlic; finely minced
2 tablespoon Lemon juice
1 tablespoon Peanut oil
1 tablespoon Tomato paste
1 teaspoon Chill powder
1 teaspoon Ground cumin
One half teaspoon Paprika
1 pn Cayenne
1 pound Carrots; shredded

Calories 46 per serving r Preparation time: 15 minutes Chilling time 46
hours or overnight

This spicy salad, redolent of cilantro, contains only 1 tablespoon of
peanut oil in a quantity to serve 8 people

1.In a food processor, blender, or by hand, combine the parsley cilantro,
and garlic and process until finely chopped. Add the lemon juice, peanut
oil, tomato paste, and seasonings. Process just until all the ingredients
are well combined.

2. Place the mixture in a large or ceramic bowl, top with the carrots,
and toss until the carrots are coated. Cover the bowl and refrigerate for 4
to 6 hours or overnight

3. Adjust the seasonings and serve chilled or at room temperature.

COOK Note: Never store carrots with apples in the refrigerator. Apples
release a gas that gives carrots a bitter taste

VARIATION.

* The salad can be prepared using half carrots and half shredded jicama.

Posted to recipeludigest by Ron West rwwest@execnet.net on Mar 01, 1998