Honey-Orange Fennel and Coriander Seed Carrot Salad - alive magazine

Name: Honey-Orange Fennel and Coriander Seed Carrot Salad - alive magazine
Ingredients: 1 cup (250 mL) walnut halves, roughly chopped; 1 Tbsp (15 mL) whole coriander seed; 1 Tbsp (15 mL) whole fennel seed; 3 Tbsp (45 mL) orange juice; 2 Tbsp (30 mL) extra-virgin olive oil; 1 Tbsp (15 mL) honey; 1/4 tsp (1 mL) salt; 1 lb (450 g) rainbow carrots or regular carrots, shaved into ribbons with a vegetable peeler or coarsely grated; 1/2 cup (125 mL) chopped fresh cilantro or mint

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Moroccan cuisine is known for its heavy-handed application of spices, making the dishes of North Africa ideal inspirations for healthy home cooking.

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Ingredients

1 cup (250 mL) walnut halves, roughly chopped
1 Tbsp (15 mL) whole coriander seed
1 Tbsp (15 mL) whole fennel seed
3 Tbsp (45 mL) orange juice
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) honey
1/4 tsp (1 mL) salt
1 lb (450 g) rainbow carrots or regular carrots, shaved into ribbons with a vegetable peeler or coarsely grated
1/2 cup (125 mL) chopped fresh cilantro or mint