Moroccan-Style Carrot Salad

Name: Moroccan-Style Carrot Salad
Yield: Serves 6
Cuisine: African
Ingredients: 1 pound, carrots (about 6 medium), peeled and grated over the large holes of a box grater; 2 medium, seedless oranges, peeled and segmented, 3 tablespoons juice reserved; 3 tablespoons, minced fresh cilantro leaves; 1/4 cup, extra-virgin olive oil; 1 tablespoon, juice from 1 lemon; 1 teaspoon, honey; 3/4 teaspoon, ground cumin; 1/2 teaspoon, salt; 1/8 to 1/4 teaspoon, cayenne pepper (see note); 1/8 teaspoon, ground cinnamon

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SERVES6

WHY THIS RECIPE WORKS

We let the carrots soak in the dressing to help them absorb the flavors. Draining the carrots and discarding the excess liquid prevented a soggy salad.

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