Morrocan Slaw is a perfect complement to Lamb Curry or in fact any curry recipe.
I love the fact that you do not cook the carrots or beets to make this dish. I have seen the dish made when both the carrots and beets are coarsely grated, but prefer it as shown, when the carrots are cut up in one inch long match sticks and the beets are grated.
It is a very fresh tasting salad!
Morrocan Slaw
Morrocan Slaw is a lovely combination of carrots and beets, a perfect complement to any curry dish.
Ingredients
- 3 cups red beets - about 2 large
- 4 cups carrots - about 4 large
- 1 cup golden raisins
- 1 tsp sweet paprika
- ½ tsp cinnamon
- 1 tsp ground cumib
- ¼ tsp salt
- ¼ tsp cayenne pepper
- ½ tbsp maple syrup
- 4 tbsp lemon juice
- 2 tbsp olive oil
- 5 or 6 mint leaves - coarsely chopped or ½ tsp dried mint
Instructions
- Peel the carrots and grate them using a box grater or a food processor with grater attachment or create 1 inch match sticks using a mandolin. Add them to the salad bowl.
- Peel the beets and grate them using a box grater or food processor. Place the grated beets in a colander and rinse them with water to remove some of the excess beet juice. Then spin them in a lettuce spinner and then pat them dry between paper towels.
- Add the beets to the salad bowl along with the raisins and chopped mint.
- Put the spices, lemon juice, olive oil and maple syrup in a small bowl and whisk together. Pour this dressing over the ingredients in the bowl.
- Let is sit at least an hour before serving.
Notes
This salad is lovely leftover for another day.