Moroccan Carrot Radish Salad

Recipe borrowed with permission from www.strongertogether.coop

Moroccan Carrot Radish Salad
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Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.
Servings Prep Time
3 15 minutes
Servings Prep Time
3 15 minutes
Moroccan Carrot Radish Salad
Print Recipe
Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.
Servings Prep Time
3 15 minutes
Servings Prep Time
3 15 minutes
Ingredients
Servings:
Instructions
  1. Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. Just before serving, add the pumpkinseeds, peanuts, and feta cheese and toss.
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