Moroccan Carrot Salad

The quantities of herbs in this recipe are quite high and they are rich in wondrous micronutrients. Experiment with different quantities of herbs to suit your taste. Fresh parsley and mint are best, but if not, then use dried ones. You need only a quarter of the fresh volume. In contrast, fresh garlic is more potent than ready to use preparations. This salad tastes best when prepared an hour ahead of time and set out at room temperature to develop full flavor.

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Step 1

Grate the carrots in a food processor. Set aside.

Step 2

In a large salad bowl make the vinaigrette by mixing all the ingredients with a hand whisk.

Step 3

Add the carrots, parsley, and mint and toss well.

Step 4

Should be eaten the same day, but keep covered until ready to serve.