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Moroccan Carrot Salad

Recipe by Kake L Pugh (adapted from one provided by Ali Vipond), presented at the Club on 7 April 1998.

Serves 4

1. Peel the carrots and boil, whole, with the garlic clove for 7-10 minutes, or until just tender. Drain and cool. Discard the garlic.

2. Meanwhile, mix together the remaining ingredients, except the parsley.

3. When the carrots are cool, cut into thin strips. Pour the dressing over and mix well, then leave in fridge for an hour to let the flavours blend. Sprinkle with chopped parsley just before serving.


The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 8 Apr 1999 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).