Shredded vegetables with Moroccan seasonings and fresh herbs make an easy, light side dish in this carrot-zucchini salad.
We’re six and a half weeks into lockdown and I’ve more or less adapted to the new way of acquiring food. Or should I say NOT acquiring food? I’ve been lucky enough to get pickup or delivery times every couple of weeks from my supermarket. But it’s anybody’s guess what will show up. Produce and meat have been particularly hard to get so I’ve joined Misfits Market (until the Dreyer Farms CSA starts in a few weeks). And I sent my husband to Green Village Packing to stock up on meat. So we are doing just fine.
But one night recently, I was particularly low on produce and I needed a side to go with Moroccan chicken skewers. I had a couple carrots, a small zucchini and some cilantro. Sweet carrots pair well with Moroccan flavors so I made this salad. It’s a little sweet, a little savory, with a hint of cinnamon and some cumin. (Lucky for me, my spice cabinet remains well-stocked!)
Pair this with grilled chicken and some plain couscous for an easy weeknight dinner. If you like Moroccan, try another of our favorites: Chicken tagine or grilled halibut.
- 3 Tbsp. olive oil
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- 1 clove garlic, passed through a garlic press
- 1 tsp. cumin
- ¼ tsp. cinnamon
- ¼ tsp. ground coriander
- 1 tsp. sweet paprika
- Pinch of cayenne (optional)
- 2 cups shredded carrots
- 1 cup shredded zucchini
- A small handful of fresh herbs (cilantro, mint)
- In medium bowl, whisk together the oil, lemon juice and zest, garlic, and spices.
- Add the shredded carrots and zucchini and toss to combine. Season with salt. Refrigerate for at least 30 minutes or up to a few hours.
- Sprinkle with fresh herbs before serving.
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