from Paula Wolfert’s classic cookbook, Couscous and Other Good Food from Morocco
Servings: 8
7 large carrots (1 1/2 pounds) OR purchased shredded carrots, peeled
1/2 teaspoon kosher salt
1/4 cup honey, preferable citrus flower
1/3 cup fresh lemon juice
1 tablespoon orange blossom water
Grate the carrots with a julienne blade of a processor or mandoline.
Place in a medium bowl and sprinkle with salt.
Stir the honey into the lemon juice until it dissolves.
Pour over the carrots and mix well.
Pour the orange flower water over the carrots, toss again, and chill 2 or more hours before serving.