Alberta Co-op Grocery

Moroccan Carrot Radish Salad

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.

CourseSide

Servings	Prep Time
3	15minutes

Servings	Prep Time
3	15minutes

Ingredients

4 large carrots
4 large red radishes
radish leaveschopped
3tablespoons fresh lemon juice
1tablespoon honey
1/2 teaspoon cumin
1/2teaspoon cinnamon
1/2teaspoon salt
2tablesppons extra virgin olive oil
1/4cup toasted pumpkinseeds
1/4cup toasted, unsalted peanuts
2oz crumbled feta cheese

Instructions

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.