Keith's Carrots

These crunchy, curried carrots are from our friend Keith Kanter. They are a great side dish with cold or warm meats, particularly those with curry or Moroccan spices.


With a wide-blade vegetable peeler, peel long, wide strips from the carrots - they should resemble noodles. Discard the tough cores. Mix the remaining ingredients in a serving bowl, add the carrot noodles, fold to incorporate all the ingredients. Refrigerate and serve chilled.

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