Marinated Spiced Carrot Salad

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This salad is so somple, yet so startlinglyelegant, it makes a great addition to festive tables and weeknight dinners alike. Real Greek pistachios and authentic Greek olive oil with make this salad even more delicious. To find both, go to my online store here.

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Marinated Spiced Carrot Salad

By Diane Kochilas

Prep Time 10

Servings

Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetarian

Prep Time 10

Servings

Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetarian

Ingredients

8 large carrots
1 small clove garlic chopped
4 tbsp. Aegina or other pistachios coarsely chopped
4 tbsp. dark raisins seedless
½ tsp. cinnamon
½ tsp. cumin powder
¼ tsp. cayenne pepper or more, preferably
1 / 3 cups extra-virgin Greek olive oil
Juice and zest of 1 orange
Salt and pepper to taste
¼ cup chopped fresh mint or cilantro

Instructions

1. Peel, wash, and coarsely grate the carrots.
2. Mix together the grated carrots, garlic, pistachios, raisins, cinnamon, cumin, cayenne, olive oil, lemon juice, orange zest, salt, and pepper. Cover the bowl and let the mixture stand for 1 hour at room temperature or refrigerated up to 8 hours.
3. Just before serving the salad, add the mint or coriander. Toss and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Marinated Spiced Carrot Salad