Cumin-Marinated Cauliflower and Carrot Salad

“Here's a salad inspired by the flavors of Moroccan cooking! The original recipe was found in the 2000 Pillsbury Classic, Farmer's Market Cookbook. Cooking & preparation does not include the 3 hours needed in the refrigerator to marinate!”
READY IN:
20mins
SERVES:
4
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
  2. Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
  3. Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
  4. Add cauliflower & carrots, tossing to coat.
  5. Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.

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