I love a good carrot salad. This cooked moroccan carrot salad was my go-to when I was going through chemo and couldn’t eat raw foods. It is sweet, lemony, delicious, and safe for a compromised immune system.
2. Add the lemon juice, water, and raisins. Mix well. When the liquid starts to bubble, pour everything into a large salad bowl.
3. Cover and leave the salad to sit and cool for at least 30 minutes to let the flavors develop.
4. Check for seasoning. Serve at room temperature.
Ann’s Tips and Tricks
Try using this same recipe substituting the carrots with other root veggies such as turnips, rutabaga, parsnips, or beets.
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