If grad school has taught me anything, it’s that the less ingredients and the simpler the recipe, the better: for the sake of time efficiency and really tasting those yummy fresh veggies! Since Rosh Hashana is on a Monday this year, try out this carrot salad recipe this year to save some time and enjoy some seasonal produce. You can make it an hour before you serve it or a couple days in advance! The longer the carrots marinate in the dressing, the better.
Sweet and Spicy New Year Carrot Salad
adapted from ‘Moroccan Carrot Salad’ in Chez Panisse Vegetables by Alice Waters (1996)
ingredients: fresh carrots, olive oil, lemon juice, fresh parsley, cumin, paprika, salt, cinnamon, cayenne pepper, nutmeg, raisins, 1-2 cloves of crushed garlic
method: peel the carrots and slice them length-wise into desirable-sized pieces. boil them until tender with salt and garlic. drain and cool to room temperature . mix with remaining ingredients to your taste and let sit for at least one hour before serving.