Moroccan Carrot Salad
by Asaf Feit | Cleansing & Reducing, Cooked Vegetables, Decrease Kapha, Decrease Vata, Decrease Vata-Kapha, Easy to Digest, Fall, Hot & Dry, Kidney Yang Deficiency, Recipes, Side Dish, Spleen Qi Deficiency, Spleen Yang Deficiency, Spring, Stimulating, Winter |
Moroccan Carrot Salad
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 3 large carrots sliced to 1/2 cm slices (Vata - Pitta 0 Kapha - -)
- 3 Tbs. olive oil Vata - - Pitta + Kapha +
- 2 garlic cloves finely sliced (Vata - - Pitta ++ Kapha 0)
- 1/2 tsp. cumin ground (Vata - Pitta + Kapha -)
- Pinch black pepper Vata - Pitta + Kapha - -
- 1/4 tsp. salt Vata - - Pitta 0 Kapha +
- 1/4 tsp. lemon zest Vata + Pitta – Kapha - -
- 1/2 bunch parsley chopped (Vata 0 Pitta 0 Kapha - -)
- Lemon juice from 1 lemon Vata - - Pitta + Kapha -
Steam the carrots until soft.
In a skillet slightly fry the garlic in olive oil.
Add the steamed carrots and mix.
Add the spices: cumin, salt, pepper, lemon zest and mix.
Add 1 Tbs. water, bring to boil, add parsley and lemon juice and close the flame.
Cover and let sit for 10 minutes.
