I pulled the dressing recipe from Sandra Lee, who made it semi-homemade by using packaged shredded carrots. She is a smart lady, because shredding my own carrots took, like, way too long. My carrot, raisin, and pine nuts measurements are guesstimates.
Moroccan Carrot Salad
4 cups shredded carrots
3/4 cup golden raisins
3/4 cup pine nuts, toasted
1 lemon, juiced
1/2 cup, chopped cilantro leaves
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pinch cayenne (I used red pepper.)
1 teaspoon honey
1/4 cup extra-virgin olive oil
In a medium bowl, combine shredded carrots, pine nuts, and raisins. Set aside.
For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
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