Moroccan Carrot Salad

Styling and photography by Sina Mizrahi

Carrots, garlic, and cilantro…do I really have to convince you to make this? Try it once, and if you don’t like it (I doubt it), immediately invite a Moroccan over and you’ll see them clapping in approval! Guaranteed!

SERVES 8

• 4 Tbsp olive oil
• 7 cloves garlic, minced
• 7 large carrots, thinly sliced
• ¼ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• ⅓ cup chopped fresh cilantro
• 3 Tbsp dry-roasted sliced almonds

In a medium-sized shallow pot, heat the olive oil. Add the minced garlic. Let it cook on medium-high heat for 1–2 minutes, making sure not to let the garlic burn. Add the carrot slices, seasonings, and fresh cilantro. Cover and let cook for 15–20 minutes, until desired texture is reached, making sure to mix frequently. (Some like to leave a little crunch to carrots and others prefer softer carrot slices, so it’s up to you.)

Garnish with sliced almonds immediately before serving.

Lasts in the fridge beautifully for up to a week.

(Originally featured in Family Table, Issue 819)