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Low-Fat Moroccan Carrot Salad

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Posted on 2008-04-07

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Low-Fat Moroccan Carrot Salad 14897 views
0.15 avg rating
27 votes

Servings: 8

This simple and refreshing salad can be served warm or cold and is equally delicious either way. Consider this a modern take on the traditional tzimmes recipe, and you've got a perfect seder side dish.


2 lb carrots, peeled and thinly sliced
3 T vegetable oil
2 medium onions, halved and thinly sliced
1/2 t hot red pepper flakes
1 t ground cumin
salt and freshly ground black pepper
3 T fresh lemon juice


In a sauté pan, cover carrots with water and bring to a boil. Simmer over medium heat for 5 minutes or until just tender.

Remove carrots with slotted spoon, reserving liquid.

Heat oil in the sauté pan used to cook the carrots. Add onion and sauté for 2 minutes until golden. Add 1/2 cup cooking liquid, pepper flakes, cumin, salt and pepper. Bring to a boil.

Reduce heat to low and add carrots. Simmer, uncovered, for one minute or until carrots are coated with sauce. Turn off heat and stir in lemon juice.




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