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Moroccan Carrot Salad
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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Very simple recipe for carrot lovers.

Serves: 4-6

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Sephardic Parve Salad

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6 carrots, peeled and grated
3 tbl fresh orange juice
1 tbl fresh lemon juice
salt (to taste)
1/4 tsp ground cinnamon
1 tsp chopped parsley
1 tsp Orange Blossom water
1/3 cup raisins


  1. Stir ingredients together.
  2. Cover and refrigerate.

Reader Comments

Leticia says...
Rating is 2

Hey Miriyummy! I live in the boonies, so they don't sell kiihusm yerukim over here. I've seen them in town, but I've never actually tried them. Are they grown locally? I love the idea of dotting the kugel that makes it so much more appetizing. This is a recipe that I had before I went vegan, so it started with water and eggs. Soymilk would definitely make it more creamy. I'm going to try it with you modifications that next time that I make it. Thanks!Have a wonderful Thanksgiving!
Dec 2, 2015 (report abuse)



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