“Cumin-y” with a citrus kick, this zesty side is unlike anything in your current menu (unless you grew up in Marrakesh). You can use the beta-carotene–packed salad as a starter, a side, a slaw for your sandwich, or add a scoop to your rice and beans to give it an unexpected kick.
1½ pounds carrots, grated, shredded, or julienned
1 cup walnuts, toasted in the oven at 350°F for 10 minutes, chopped
½ cup sliced green olives
1 bunch scallions, chopped
1 bunch fresh parsley leaves, chopped
1 garlic clove, minced (optional)
½ cup raisins, soaked in warm water for 10 minutes (This plumps them up.)
Juice of 1 orange
Juice of 1 lemon
½ cup olive oil
2 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
1 tablespoon honey
Kosher salt and ground black pepper
1. Combine the carrots, walnuts, olives, scallions, parsley, garlic, and raisins in a large bowl—preferably one with an airtight cover so you can refrigerate it later without washing extra bowls.
2. In a separate bowl, whisk together the orange juice, lemon juice, olive oil, spices, and honey into a dressing. Season to taste with salt and pepper.
3. Pour the dressing over the salad and toss until well combined. Taste and adjust the salt until it’s right.
4. Cover the bowl. (God created plastic wrap for people without mixing bowls with airtight covers.) Refrigerate for at least 1 hour—this salad is always better the next day, so feel free to make it in advance.