Moroccan Carrot Salad

Photo courtesy of California Dried Plum Board.

2 poundsThin carrots, peeled
¼ cupFreshly squeezed lemon juice
2 tablespoonsOlive oil
½ teaspoon Hot paprika
¼ teaspoonCinnamon
¼ teaspoonGround cumin
¼ teaspoonSalt
1 cupPittend dried plums (about 6 ounces)
3 tablespoonsChopped cilantro
2 tablespoonsToasted sesame seeds


Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling salted water. Cook 5 minutes after they return to the boil or until tender but not mushy. Drain.

In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt. Add carrots, dried plums and cilantro. Mix together gently.

Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.

Serves 6.

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