This salad is a cross between two recipes, Turkish Havuc Salatasi and Moroccan Shlata Chizo. Either way, this carrot salad is great served cold as a side, or combined with greens for a bigger, dinner salad.
4 large carrots, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro and red onion
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
3 tablespoons yogurt
pinch of salt
1 1/2 teaspoons orange blossom water
1 tablespoon sugar or honey
Peel and chop carrots. Mix in spices and wet ingredients. Marinade in the refrigerator for at least two hours. Stir again before serving. You can also add raisins, dried currants, or dried apricots for additional flavor and texture.
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