Carrot Salad with lemon turmeric vinaigrette
In this Moroccan-inspired salad, carrots, chickpeas, red cabbage and a few grains of bulgur are tossed in lemony-turmeric vinaigrette. The colorful crunchy mix makes a light lunch or even a vegetarian dinner when topped with crumbled feta, but it’s also great with grilled fish or lamb. The chopped salad can be made ahead, but be sure to freshen it up with an additional squeeze of lemon, a drizzle of olive oil and a dash of turmeric before digging in.
From the story: How to cook with turmeric, and why you should be doing more of it
Bring a large saucepan of salted water to a rapid boil, then stir in the carrots and bulgur and remove from heat. Set aside until the carrots and bulgur are just tender, about 5 minutes. Drain well, and set aside to cool slightly.
In a large bowl, whisk together the olive oil, lemon juice, turmeric, garlic, cumin and ½ teaspoon salt, or to taste. Add the carrot mixture, cabbage, garbanzo beans, parsley and green onions and toss well. Taste and adjust the seasoning if desired before serving. Serve the salad with additional lemon wedges and a drizzle of olive oil, and sprinkle over the feta cheese.
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