Carrot Salad with California Prunes
Carrot Salad with California Prunes Sweet Moroccan spices scent this refreshing carrot and California Prune salad, tossed with a tangy lemon juice dressing.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Serving bowl
- Plate
Ingredients
- 900g thin carrots, peeled
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon hot paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspooon ground cumin
- 1/4 teaspoon salt
- 1 cup pitted California Prunes (about 170g)
- 3 tablespoons chopped cilantro
- 2 tablespoons toasted sesame seed
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