Moroccan carrot salad
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.