Morrocan Carrot Salad

2 pounds carrots, peeled

1/2 medium red onion, chopped

3 cloves garlic, chopped fine

1/4 cup olive oil

1/4 cup lemon juice, fresh is best

3 tablespoons chopped fresh cilantro

1 tablespoon chopped parsley

1/2 teaspoon szhug, or 1/4 teaspoon red pepper flakes, or to taste

1 teaspoon salt

1/4 teaspoon pepper

1. Cook carrots in large pot of simmering water for approximately 15 minutes. The carrots should remain firm. Remove from water. When cool to the touch, cut into 1/2 inch thick slices. 2. In a plastic refrigerator container or zip lock bag, mix remaining ingredients. Add carrots, seal and chill for several hours to overnight. Flavor improves with time, keeps about a week in a well sealed container in the refrigerator.

I like to serve this deliciousbabaganoush recipe with this Moroccan Carrot Salad. Or see more recipes for dips, spreads and salatim here.