moroccan carrot salad
 
2 lb.  carrots
1/3 cup  vegetable or olive oil
2 Tbsp  white vinegar
1 Tbsp  chopped fresh parsley
1 tsp  paprika
1 tsp  ground coriander
1/2   ground cumin
1/2 tsp  chili powder
1 clove  garlic, minced
1/2 tsp  salt
 
peel carrots; slice on diagonal about 1/2 inch thick. boil 3 minutes; 
rinse with cold water to stop cooking. combine carrots with rest of 
ingredients. makes 4-5 servings. 
 
 
 
(ID: 78770) Mirror: rec.food.recipes: Sat, Jun 14, 2003


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