Moroccan Carrot Salad

Ingredients

• 2 bay leaves
• 2 pounds carrots, thinly sliced
• 1 cup vinegar
• 1 cup olive oil, can be mixed with canola oil
• 3 cloves garlic, minced
• 1 tablespoon onion, minced
• 1 tablespoon parsley, minced
• 1 tablespoon cilantro, minced
• 1 tablespoon cumin
• 1 1/2 teaspoons paprika
• 1 tablespoon tomato paste
• salt and pepper, to taste

Method

• Bring a pot of salted water and bay leaves to a boil. Add carrots, return to boil. Remove from heat. Drain and shock cold in ice water. Strain and place in bowl.

Notes

• Combine remaining ingredients in food processor and process. Gently stir into carrots. Season to taste with s/p. Refrigerate for 1 hour before serving. SOURCE: Cooks.com