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Carrot Salad, Moroccan III (P, TNT)
Source: Zell Schulman's "Passover Seders Made Simple"
Serves: 8

2 lb. peeled baby carrots
2 tsp. ground cumin
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. dried red pepper flakes or ground red pepper
Juice of 1 large lemon
2 tablespoons olive oil
Chopped fresh parsley for garnish

Place the carrots in a medium saucepan. Cover with cold water and cook over medium heat until the tip of a knife can pierce them, about 15 minutes. Do not overcook. Drain and let cool.

In a small bowl, mix cumin, paprika, salt, red pepper flakes, lemon juice, and olive oil together. Add this to the cooked carrots and gently coat them. Let cool for 20 minutes.

Garnish with the parsley. These may be prepared up to 1 week before the Seder. Serve at room temperature.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A