Ok, so I’ve calmed down from my last post where I was ranting about the inequities involved in shutting down the South Central LA Farm. I’m calm and I’m ready to tell you about my new job! As many of you know, I moved to DC to transition from being in academia to working in policy. Well, it’s been a crazy year on the Hill, where I learned so much about policy and our nation that I feel like I should write a whole book about it! I also learned a wee bit about food policy. I shared some of that knowledge in posts earlier this year about the Farm Bill. Well, folks I am happy to let you know that, slowly but surely, I am figuring out a way to make food work, my life’s work! 😉
This week I started orientation for a policy position in DC working in the realm of international food security. The position combines my passion for social justice and food, AND… it combines my experience in psychology and policy. I feel like it’s going to be a great position and I am going to learn a lot! I’ll keep y’all updated and I’m hopeful that I’ll be able to keep Como Water afloat during the transition.
Now… enough about me. Let me tell you about this salad! I’ve been on a kick of cooking dishes from around the world. The next few posts (precluding a super awesome dessert that I’ll be sharing with you this weekend) are my adaptations on veggie Moroccan food, starting with this spicy, sweet salad. I hope you enjoy! And I hope you have a great week! 😀
Raw Moroccan Carrot Salad
1 lb. carrots–peeled and shredded or ‘ribboned’ with vegetable peeler
2 cloves garlic–minced
2 tablespoons cilantro–chopped
2 tablespoons parsley–chopped
5 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon cumin
dash-1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
*Prep carrots (I did ribbons). Add to large bowl. Whisk all other ingredients in separate bowl. Add to the carrots. Stir to combine completely. Marinate at least two hours before serving.
I love your photography of this delicious salad my friend 😀
Choc Chip Uru
I love all the flavors you have here in this carrot salad. Congratulations on your new job.. it sounds perfect for you. 🙂
Best to you in your new job. Sounds really exciting.
Think I’ll throw in a few raisins (golden & brown) instead of the sugar.
Thanks for the recipe!
Good grief, Tiffany – you are a bright lass! All the best in your new, impressive job!
Carrot salad – seen it twice this week. I need to make some! This one is definitely new to me. Fancy adding cilantro as well. I’m with the other poster – raisins and carrot salad – love that! But this is Morrocan… Your photos are incredibly clear. What camera do you have? Curious me.
Congratulations on the job!
Love the recipe!
I’m really happy to hear you are doing well. You always have determination to do well, and you will do great no matter what. Good luck with the position!!
You make veggie dish so delicious with simple ingredients and simple method. Very talented recipe, Tiff!
Congratulations on the new job! Sounds like such a great fit for you! and this salad is lovely, such great flavors in here!
What a fantastic salad! I love salads, and the Moroccan flavours sound fantastic!
This look like a terrific salad!
Delicious! I love the Moroccan “carottes au cumin”, and this sounds like a lovely adaptation of it. And congrats on getting into food security work and international work! I have several friends doing work in this field if ever you need any contacts 🙂
I love these flavors! I made one last summer with the Moroccan spices and – while people were skeptical – the whole party loved it. Veggie meals can be special too!
Thanks for the comments everyone! 😀
thanks for this delicious salad . I made it for my friendswhen i invited them for lunch and they reaeaeally like it specially the vegan one 😉