Moroccan Carrot & Sprout Salad

a light slaw, flavoured with cumin and lemon - tasty!

a light slaw, flavoured with cumin and lemon – tasty!

The summer has renewed my love of all things salad-y.

For one thing, it’s just too damn hot to turn on the oven these days so I’m restoring to cutting up any veggies I find in the fridge, dribbling something on them and putting the whole thing in a bowl and calling it ‘salad’.

That strategy is working out pretty well for me.

I *heart* veggies

I *heart* veggies

A note of caution however – if you’ve any thyroid issues, it’s best not to consume raw cruciferous vegetables (such as these sprouts) on a regular basis. They produce goitrogens which can damage the thyroid gland if eaten in large amounts.

You’re not going to suffer any damage from 5 measly sprouts, but if you are really concerned feel free to substitute sliced celery and make it a kind of moroccan slaw.

Moroccan Carrot & Sprout Salad (serves 2)

  • 2 large carrots, peeled
  • 5 small sprouts
  • 2 tbsps extra virgin olive oil
  • 2 tbsps lemon juice
  • 4-5 mint leaves, roughly torn
  • 1/4 tsp cumin
  • a pinch of sea salt
  1. Whisk together the oil, lemon juice, salt, cumin and mint. Set aside to let the flavours infuse.
  2. Cut the carrots into very thin strips (I used a vegetable peeler to get even ‘noodles’), then thinly slice the sprouts.
  3. Toss everything together until the veggies are well-coated with the dressing. Chill or serve.

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