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Moroccan Carrot Salad Recipe

Watch as Rabbi Lev Seltzer makes his famous "Moroccan Carrot Salad" for Shabbos. MOROCCAN CARROT SALAD INGREDIENTS • 1 pound peeled carrots • 1⁄4 cup oil (I use Olive Oil) • 1⁄4 cup lemon juice • Crushed garlic (I usually take 8 cloves to a full bulb and chop it in the mixer) • 1⁄4 cup chopped cilantro • 1⁄4 cup chopped parsley • 1⁄2 teaspoon paprika • 1 teaspoon cumin • 1 teaspoon salt • Pinch of black pepper PREPARATION (my own version): 1. Peel carrots until weight is one pound. 2. Slice carrots on thick blade of food processor, or manually at about 3/8 inch thickness. 3. Boil carrots for 10 to 30 minutes (until soft but not mushy) 4. Mix all ingredients in an IKEA 1.2 liter glass container. Dump in carrots, cover tightly, and shake/rotate until everything is mixed. 5. Refrigerate, covered, until ready to serve. Designed to be served cold, but can also be heated and used as a side dish (I do this on Monday or Tuesday with the leftovers from Shabbos). Can be made kosher-for-Passover by leaving out the Cumin. It still tastes great! Originally found at: https://jamiegeller.com/Recipes/moroc...