Moroccan Carrot Salad
Recipe adapted from Melia Marden, The Smile To Go, New York City
Yield: 4 servings
Cook Time: 2 minutes
2 tablespoons apple cider vinegar
½ teaspoon honey
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt plus extra for seasoning salad
¼ cup extra-virgin olive oil
½ cup slivered almonds
4 medium carrots, peeled and shredded on a box grater
1 small bunch cilantro, roughly chopped
Freshly ground black pepper
1. Make the dressing: In a small mixing bowl, whisk together the vinegar, honey, coriander, cumin, cinnamon and salt. Slowly whisk in the olive oil.
2. In a medium skillet set over medium heat, add the almonds and cook, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to a plate and set aside to cool.
3. In a medium bowl, combine the shredded carrots, cilantro and half of the toasted almonds. Add the dressing and toss to coat. Season with salt and pepper. Sprinkle with the remaining almonds and serve.