Salad: Carrot, Low-Fat Moroccan - pareve

Posted by : Ruth Heiges

This is from an article on low-fat seder recipes by Faye Levy in the
Jerusalem Post Magazine of 7 April 1995.

Low-Fat Moroccan Carrot Salad
1 kilo (2 lb) medium carrots, peeled, sliced thin (6 mm/1/8 in. thick)
3 Tablespoons vegetable oil
2 medium onions, halved and sliced thin
1/2 teaspoon hot red pepper flakes
1 teaspoon ground cumin
salt and freshly ground black pepper
3 Tablespoons strained fresh lemon juice

In a saute' pan, cover carrots with water, cover and bring to a boil. 
Simmer over medium-high heat 5 minutes or until carrots are just tender.
Remove carrots with slotted spoon. 
Pour liquid into a bowl. 
Dry saute' pan.

Heat oil in pan from cooking carrots. 
Add onion and saute' over medium-high heat 2 minutes. 
Add 1/2 cup carrot cooking liquid, pepper flakes, cumin, salt and pepper. 
Bring to a boil, stirring. 
Reduce heat to low. Add carrots. 
Simmer uncovered 1 minute or until sauce coats carrots. 
Turn off heat, add lemon juice. 
Taste and adjust seasoning. 
Serve hot, warm or cold.

Makes 8 servings.


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