An amazingly good carrot salad came with a Moroccan meal I had last month – my dining companion loved the unusual floral notes to the salad – secret ingredient: Rosewater. Rosewater was a very common flavoring all over the Middle East, North Africa, Europe and ultimately the Americas until Vanilla was made easily available during the 1800’s. Although most commonly used here in the States as a perfume, rosewater lends a lovely floral note to desserts and fruit salads. It is fantastic with carrots! This may look like your grandma’s carrot salad, but it sure doesn’t taste like it!
(This recipe is part of my new “clearing out the pantry, fridge & freezer” project. I’ve been eating it as a side to the smoked turkey wrap I had yesterday and the leftover tacos I’ll be having for lunch today…if you are curious as to what I am scrounging up)
Moroccan Carrot & Rosewater Salad
- 4 large carrots
- about 1/2 cup raisins (dried currants, apricots or pineapple would also be nice)
- 2 teaspoons lemon juice (don’t be tempted to add more!)
- 1-2 Tablespoons rosewater*
- 1 Tablespoon creamy or fruity Extra Virgin Olive Oil (I used a Mandarin & Lemon Olive Oil)
Peel and grate the carrots. In a medium bowl mix all ingredients. Mixture should be lightly moist, not sopping wet. When it sits it will create more moisture. Let rest as least a couple of hours in the refrigerator, preferably overnight for the flavors to meld. Serve cold or at room temperature as a side dish or part of an appetizer (mezze) platter. Yum! Serves 3-4 as a side, 6-8 as part of an appetizer platter. Unfortunately, not something you can freeze, but it should be good for up to a week in the fridge.
*Rosewater can be found at Middle Eastern markets, Natural Foods stores or Savory Spice here in Denver (www.savoryspice.com – they ship all over the US)
A Generous Table 
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