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| _______________________ HARDLY TRADITIONAL |
- 1 pound of carrots
1 large garlic clove
1 liberal teaspoon chili powder
1 level teaspoon cumin
2 tablespoons of vinegar
1 handful of parsley (and cilantro if available)
salt & pepper to taste
Peel carrots and cut lengthwise many times until you have fairly thin slices. If they’re real long, cut in
sections too - 3 or 4 inches long. Boil in salted water with the vinegar, or steam and toss with the vinegar
immediately thereafter. When cooked, add everything else and toss gently so that the carrots will hold their
shape. Chill in the refrigerator. Serve cold.
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MOROCCAN CARROT SALAD Allegedly from the famous Dar Maghreb Restaurant in Los Angeles comes this unusual recipe for cold carrot salad. Can be made ahead of time and refrigerated – always a good thing. |
| ordinarily like a cumin/chili combo will like this. They aren’t required to eat it Indian style with their fingers, but if they do, a second napkin may be required. Remember that in our culture it is never polite to suck on your fingers in front of guests, especially if you slurp. And in the event that a guest plucks a carrot from another’s plate, a quick but firm slap on the wrist should do it. |
