Moroccan Minty Carrot Salad

Recipe Note: The culinary term "chiffonade" used in the instructions for this recipe,
is a cooking technique in which fruits or vegetables are cut into long, thin strips.
The word “chiffon” in French means a rag, and to chiffonade means to cut something
up into long rag-like strips.


1 lb. carrots
1 garlic clove
⅛ tsp ground cinnamon
½ tsp cumin
½ tsp sweet paprika
pinch cayenne (optional)
1 lemon, juiced
⅛ tsp sugar
¼ tsp kosher Salt
1 Tbsp. olive oil
2 Tbsp mint


1. Wash and peel the carrots. Boil whole carrots in salted water with
the garlic until barely tender. Drain. Discard the garlic and dice or
slice the carrots.
2. Combine the spices with the lemon juice, sugar, and salt and pour
over the carrots. Chill. Sprinkle with oil and chiffonade of mint
just before serving.

Yield: 4 servings
Serving Size: ½ cup
Source: The Culinary Institute of America at Greystone, Napa Valley, California

Carrot Salad


For over a century, a leader in patient care, medical education and research, with expertise in virtually every specialty of medicine and surgery.

About BWH