Tangy Carrot Salad with Dried Plums

 

Carrot Prune Ingredients

This recipe is loosely inspired by a side dish I had during a trip to my favorite Moroccan restaurant, Baboush, in town.  The atmosphere and ambiance plays well to their Moroccan theme, but what I love most is there is a touch of sweet in most of their savory dishes. 

As far as veggies go, carrots are on the sweeter side, so I wanted to enhance the natural sugars with prunes and balance it out with spice.  Adding freshly grated lemon zest gave the dish a tangy finish.

It turned out to be a nice step away from the traditional mushy carrot side dish. This tangy and sweet mixture is a refreshing change of pace. It is easy to thrown together and tastes anything but basic.  

Tangy Carrot Salad with Dried Plums
This tangy and sweet mixture is a refreshing change of pace. It is easy to thrown together and tastes anything but basic.
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Ingredients
  1. 1 pound carrots (approximately 6 medium)
  2. 1 lemon
  3. 1 tablespoon olive oil
  4. ½ teaspoon smoked paprika
  5. ¼ teaspoon cinnamon
  6. ¼ teaspoon salt
  7. ½ cup dried pitted plums (pitted) – Substitute raisins if you have on hand
  8. Fresh thyme
Instructions
  1. Cut carrots into ½ inch pieces.
  2. Steam carrots on the stove for approximately 2 minutes or until just tender, but not mushy.
  3. Remove carrots and rinse over cold water so they do not continue to cook.
  4. Zest the lemon and cut the prunes in half and set aside.
  5. In a bowl, squeeze the juice from the lemon and whisk together with the olive oil, paprika, cinnamon, and salt.
  6. Add the carrots and dried plums to the bowl.
  7. Gently mix together and garnish with fresh thyme
Notes
  1. Refrigerate carrot mixture overnight to allow marinade to fully blend. It’s a great make ahead dish!
Zest of Zen http://www.zestofzen.com/
Carrot Salad

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