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Moroccan Carrot Salad
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Accented with pistachios and raisins… |
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Yield:
Prep Time:
Cook Time:
Serve: |
4 Servings
5 Minutes
10-15 Minutes
Room Temperature
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Ingredients:
1/4 cup shelled pistachios
Kosher salt and ground pepper
1-1/2 lbs carrots, peeled, cut into 2-inch pieces and quartered lengthwise
1/4 cup raisins
3 Tbsp lemon juice
2 garlic cloves, mashed to a paste
1 Tbsp Urban Accents Moroccan Road
1/8 tsp ground cayenne pepper
2 Tbsp extra-virgin olive oil
1/4 cup fresh cilantro leaves
Directions: Preheat oven to 350°F. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8-10 min. Let cool; coarsely chop. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5-7 min, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool. In a med bowl, whisk together lemon juice, garlic, Moroccan Road and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil. Add carrots, pistachios, and cilantro to dressing; toss to combine.
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