Israeli Carrot Salad with Parsley and Pomegranate

I got this recipe from a newspaper article on Rosh Hashanah foods, but it’s also great at Passover!

Once you peel the carrots, separate the pomegranate seeds from the pith and separate the parsley leaves from the stems, it’s a snap to make this salad with a food processor! (Helpful hint: cut the pomegranate in half and then put the pieces into a large bowl of water before breaking them apart. The seeds will sink to the bottom of the bowl and the pith will float to the top. Skim off the pith, and then drain the seeds in a strainer or colander. This will keep your hands, clothing and counters from getting stained with pomegranate juice! Or you can splurge and buy pomegranate seeds at a specialty food store like Trader Joe.)

Ingredients:

2 cloves garlic
½ bunch flat parsley, divided
1 lb. carrots, peeled
2 Tbs. lemon juice
2 Tbs. orange juice
4 Tbs. olive oil
½ tsp. salt
Several grinds of black pepper
1 cup pomegranate seeds
1 cup golden raisins

Directions:

Place the garlic and all but 2 Tbs. of the parsley in the bowl of a food processor and chop well. Add the carrots, lemon juice, orange juice, olive oil, salt and pepper. Pulse until the carrots are chopped into small pieces but not pureed. Mix with raisins and pomegranate seeds and sprinkle with reserved parsley.

Serves 6

Tags: carrot, food processor, Israeli, parsley, parve, Passover, pomegranate, raisins, salad