RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

Carrot Salad, Moroccan - pareve

Posted by : Karen Selwyn

From: Faye Levy's International Jewish Cookbook

1 lb carrots
1 medium garlic clove, minced
1/2 teaspoon Tabasco or other hot sauce
2 tablespoons fresh cilantro, chopped
1/4 cup fresh lemon juice
1/4 cup olive oil
salt

Peel carrots and coarsely grate them.  Mix with garlic, hot sauce,
coriander, lemon juice, oil and salt.  Taste and adjust seasonings.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.