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Mother Earth Moroccan Carrot Salad

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“A delicious and easy adaptation of a recipe from "Foods from Mother Earth" by Maura D. Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994). I like the fresh, slightly spicy-sweet taste, and the crunchy texture. Can't wait to make it with fresh carrots from the garden! This salad can also be scooped up with pita chips.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred or grate the carrots finely.
  2. You can shred the onion, too, instead of chopping it, if you like.
  3. Place carrots and onion in a medium serving bowl.
  4. In a small bowl, whisk together the remaining ingredients.
  5. Pour over the carrots and toss well.
  6. Serve at room temperature, or refrigerate.

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