Moroccan Carrot Salad

Summary: This is an absolutely delicious, extremely simple dish from Claudia Roden. It makes for great leftovers too.

Yield: serves 4


  • 1 pound carrots,* peeled and coarsely grated
  • 1/2 cup black or golden raisins
  • 4-5 tablespoons extra virgin olive oil
  • 1-2 tablespoons  honey
  • juice of 1 lemon
  • 1/2 teaspoon fresh ginger, grated or very finely diced
  • 1 teaspoon cinnamon
  • salt and fresh pepper


Mix everything together in a bowl. Taste and adjust seasonings as necessary.

*If you can find rainbow carrots, slice them into thin rounds instead of grating them. They are so pretty!