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MOROCCAN CARROT SALAD
1 1/2 lb. carrots, sliced
1 bulb garlic, finely chopped
1/2 cup olive oil
1 tablespoon finely chopped chili peppers (optional)
1 teaspoon sweet paprika
1 cup water
salt
1/3 cup sweet rice vinegar
1 tablespoon lemon juice
1 tablespoon minced parsley, for garnish
Steam carrots until they are tender but still firm, drain and allow to
cool. Gently fry the garlic in the oil until it is soft and transparent,
about 10 minutes. Add the chili peppers and the paprika and sauté for 1
minute. Pour in the water, then add the cooked carrots, salt, vinegar
and lemon juice. Simmer for 5 minutes, remove from heat and allow to
cool. Cover and refrigerate for 24 hours. Stir well before serving,
sprinkled with parsley.
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