This salad was inspired by a dear and talented friend of mine. Ellen Kanner recently released the fabulous book Feeding the Hungry Ghost. This is a woven tale filled with divine vegan recipes and creatively written memoirs that keep you engaged and make your mouth water. I highly recommend reading, it will fill your belly and your soul. Her version of this carrot salad is dee-lish, mine just has a few little twists. Either way you cannot go wrong!
Moroccan Carrot Salad with Miso
1-1/2 pounds of carrots, shredded
2 Tablespoons olive oil
1 teaspoon ground cumin
2+ teaspoons smoked paprika
A good pinch of cayenne pepper (optional)
2 Tablespoons sweet white miso paste*
2 Tablespoons apple cider vinegar
1/2 cup raisins, chopped
1 medium bunch fresh flat-leaf parsley, coarsely chopped
Salt if needed
Serves 6 to 8
Coarsely shred the carrots in a food processor or with a cheese grater, place in a large bowl and set aside.
In a small pan heat the oil, cumin, paprika, and cayenne over low heat, stirring occasionally until spices darken and the whole thing turns fragrant, 2 to 3 minutes. Remove from the heat and whisk in miso and apple cider vinegar and pour over the carrots.
Add the raisins and parsley and stir until the carrots are evenly coated. Taste and adjust seasoning if necessary, it may need a touch more salt or vinegar depending on the sweetness of the carrots.
Tips & Notes~
Some toasted nuts or sunflower seeds make a nice addition to this salad.
Get creative and change up the parsley for some mint, basil or dill.
Substituting some of the carrots for raw broccoli that has been chopped finely in a food processor would be dee-lish!
*If you are gluten-free, be sure your miso is, as well. If you do not have miso not to worry, salt and a touch of honey will do just fine.