Moroccan-Spiced Carrot-Date Salad

• Produce

  • 1/4 tsp Coriander, ground
  • 30 g Flat leaf parsley, fresh
  • 2 medium cloves Garlic
  • 4 Medjool dates, medium
  • 2 Navel oranges, medium
  • 1 White onion, medium

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/8 tsp Cinnamon, ground
  • 1/2 tsp Paprika, ground sweet
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Other

  • 1 lb (455 g; about 6 to 8 medium carrots, scrubbed

Found on honestcooking.com

Description

Ingredients

• 1 lb (455 g; about 6 to 8 medium) carrots, scrubbed
• 30 g fresh flat leaf parsley, coarsely chopped (about ½ cup chopped)
• 1 medium white onion, halved and thinly sliced
• 4 medium Medjool dates, pitted, halved, and thinly sliced cross-wise
• 2 medium navel oranges, peeled and sliced cross-wise
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 2 medium cloves garlic, crushed using a mortar and pestle or grated on a microplane
• ½ teaspoon salt
• ½ teaspoon ground sweet paprika
• ¼ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground cinnamon

Directions

• Use a vegetable peeler or mandolin to thinly slice the carrot into ribbons. Place the ribbons in a large bowl of ice water and let them sit until curled, about 15 to 20 minutes. Drain and pat dry.
• Whisk together all ingredients for the dressing in a large bowl.
• Add all salad ingredients to the bowl with the dressing and gently toss to combine.
• Serve immediately (see note below).