Moroccan Carrot Salad

This is The Tailor’s recipe–made in the height of his cayenne obsession. Which is still current, by the way.

Apparently it can last for months in the fridge, but I don’t recommend testing that.

from babywallpaper

Last night, El Guapo and I made a scrumptious seafood dinner (really marvelous, wish I had taken pictures) and ate this salad with it. The cold and spicy of this dish paired really well with the flavor of the seafood.

And even better–

it’s terrifically easy to put together.

from alliedmodders

First, assemble your ingredients:

  • bag of shredded carrots
  • olive oil
  • 1 lemon
  • cilantro
  • green onion
  • cayenne
  • s & p
Chop up the cilantro and green onions.

pre-chopping

post-chopping

Tear open the bag of shredded carrots (cooking is hard work, people). Put in bowl.

shredded carrots ready to go!

Toss with cilantro and green onion.

tossed

Drizzle about a tablespoon of olive oil into the bowl (I don’t much believe in measuring). Then zest the lemon, add the zest, and squeeze it’s juice into the bowl. Season with s & p and as much cayenne as you can handle.
Toss together.

tossed again

Serve.

done!

close-up

suck it, martha.

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Categories: Food & Drink

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4 Comments on “Moroccan Carrot Salad”

  1. August 17, 2011 at 2:04 pm #

    I think I’ll try this one. Sounds good, easy and spicy.

  2. August 18, 2011 at 8:38 am #

    I wonder how it would taste if you added edamame.

    • August 18, 2011 at 8:21 pm #

      That’s a great idea. Adds color and nutrition. And a nice pop.

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