Moroccan carrot salad

Portions: 80

Portion Size: 4 oz.


20 lbs. shredded carrots

1 cup coarsely chopped cilantro


1 cup honey

1 cup orange juice

2 cups olive oil

2 T. ground cumin

2 T. ground cinnamon

½ tsp. cayenne

Grated zest and juice of 4 lemons

Grated zest and juice of 4 oranges

2 tsp. salt

½ tsp. freshly ground pepper


  • Toss the shredded carrots with the chopped cilantro in a large bowl.

  • Whisk the dressing ingredients in a bowl and pour over the carrot salad.

  • Stir gently to distribute dressing.

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Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

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