13 comments

Raw Moroccan Carrot Salad

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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

(Printable Recipe)

Ingredients:

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 cinnamon

dash-1/4 teaspoon cayenne pepper

1/2 teaspoon sweet paprika

salt

pepper

pinch sugar

Method:

*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.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Choc Chip Uru

    I love your photography of this delicious salad my friend 😀

    Cheers
    Choc Chip Uru

    September 5, 2012
  2. Ramona

    I love all the flavors you have here in this carrot salad. Congratulations on your new job.. it sounds perfect for you. 🙂

    September 5, 2012
  3. Ella J.

    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!

    September 5, 2012
  4. Jennifer Eloff

    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.

    September 5, 2012
  5. Greg

    Congratulations on the job!
    Great photos!
    Love the recipe!

    September 5, 2012
  6. Nami | Just One Cookbook

    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!

    September 6, 2012
  7. Jenn and Seth

    Congratulations on the new job! Sounds like such a great fit for you! and this salad is lovely, such great flavors in here!

    September 6, 2012
  8. Amber @ The Cook's Sister

    What a fantastic salad! I love salads, and the Moroccan flavours sound fantastic!

    September 6, 2012
  9. Balvinder

    This look like a terrific salad!

    September 6, 2012
  10. The Mistress of Spices

    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 🙂

    September 7, 2012
  11. Laura @ Sprint 2 the Table

    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!

    September 7, 2012
  12. Tiffany

    Thanks for the comments everyone! 😀

    September 8, 2012
  13. lamia

    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 😉

    February 3, 2013