Warm spices, such as cumin, cinnamon, and coriander, are typical of many Moroccan dishes and marry well with the sweet carrots and currants in this salad. Timing alert: Although this salad is fine at room temperature, it’s especially good served chilled, which will take at least 1 hour.
- 1/3 cup orange juice
- 1/3 cup fresh lemon juice
- 1 tablespoon plus 1 teaspoon honey
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 pound carrots, shredded
- 1 red bell pepper, cut into matchsticks
- 1/3 cup chopped cilantro
- 2 tablespoons dried currants
- In a large bowl, whisk together the orange juice, lemon juice, honey, oil, cumin, coriander, salt, and cinnamon.
- Stir in the carrots, bell pepper, cilantro, and currants, and toss to combine. Cover and refrigerate until well chilled, at least 1 hour.
Makes 4 servings; per serving: 140 calories, 4g total fat (0.5g saturated), 5g dietary fiber, 27g carbohydrate, 2g protein, 190mg sodium.
