Moroccan Carrot Salad

On the first night of Rosh Hashana there is a custom to eat "omen foods" that will hopefully bring blessings to those who are eating them. The most well known of these is dipping an apple in honey for a sweet and good new year. Another one of the of the omen foods that we eat are carrots. We eat carrots because the Hebrew word for carrots, gezer, sounds like the Hebrew word g'zar which means decree. We hope that this will bring us a good one for the new year!

You do need to plan ahead because the salad needs to marinate for a day of two before you can serve it.

2 lbs of carrots sliced 
2 or 3 cloves of crushed garlic
1/3 cup of lemon juice
1/3 cup extra virgin olive oil
1 Tbs. of cumin
Thinly sliced and lightly chopped fresh Serrano or jalapeno pepper to taste
Salt to taste
Fresh ground pepper
fresh chopped cilantro

1. Lightly steam the carrots. 

2. Combine the olive oil, lemon juice, garlic, hot pepper, cumin, salt, pepper. 

3. Put the carrots and the dressing in a large baggy and mix up the ingredients.

4. Place the baggy flat in the refrigerator and turn it over a couple of times over the next day or two.

5. When you are ready to serve bring to room temperature. Using a slotted spoon put the carrot salad into a bowl, toss with the fresh cilantro and serve

This post has been linked to Real Food Digest


Lisa said…
I love Moroccan seasonings - I've never tried this kind of salad with jalapeno peppers, will have to try it next time I make it.
Thanks for sharing this at the Real Food Digest Rosh Hashana Carnival!

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