Laura’s Moroccan Salad

Yields1 Serving

Laura's Moroccan Salad

6 or 7 lg carrots, peeled and shredded

2 spring onions (pearls or purplettes), finely chopped

2-3 Tbsp sugar

1/2 tsp salt

1/2 tsp cumin

dash of cayenne

black pepper to taste

3 Tbsp lemon juice

1/2 c parsley, minced

Toss onions with carrots.

Combine dry seasonings and toss with carrots.

Add lemon juice and toss again. Marinate 1 hour.

Sprinkle with parsley to serve.

Nutrition Facts

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Serving size