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.