Moroccan shredded salad
Nov 27, 2013 1:00pm- 10 mins preparation
- Serves 6
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Ingredients
Moroccan shredded salad
- 1 medium carrot
- 1 medium beetroot
- 1/2 large white radish (daikon)
- lemon juice, to taste
- extra virgin olive oil
- 1 pinch ground cumin
- lemon and orange wedges
Method
Moroccan shredded salad
- 1Using a fine shredding blade of a mandolin or a fine julienne shredder, grate the vegetables, keeping in separate piles.
- 2Make small mounds of each vegetable on a platter. Sprinkle generously with lemon juice and olive oil. Sprinkle lightly with ground cumin. Garnish with lemon or orange wedges.
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