Moroccan Carrot Salad

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“Came from a plant, eat it; was made in a plant, don’t.”

– Michael Pollan


– 2 cups of coarsely shredded carrots
– 1/2 cup golden raisins
– 2 tablespoons chopped fresh mint
– 2 tablespoons EVOO
– 1 1/2 tablespoons fresh lemon juice
– 1 clove garlic, minced
– 1/2 teaspoon sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cumin
– 1/2 teaspoon salt or to taste
-1/8 teaspoon ground red pepper


1. In a large bowl, toss together carrots, raisin, and mint.
2. In a small bowl, stir together garlic, and spices. Pour the dressing into large bowl and toss to combine.
3. Variation: Omit the red pepper, add fresh pineapple


  1. GOODMAN, M. and HOLLAND, L., 2006. Food to Live By: The Earthbound Farm Organic Cookbook. Workman Publishing Company.