When we go to potlucks, it's always a challenge. I want to make something that is shockingly good, especially when there are non-vegetarians present. And these days, it has to be easy finger food for toddlers. (And frankly, easy to prepare.) Plus, I like it to be good at room temperature. My parents happened to have been leaving town the weekend before the event to which I brought the falafel and had left us with lots of lettuce.
My New York Times Google Reader feed is quickly becoming my source for finding new recipes. This one was an archive link-through for Moroccan Carrot Salad showed up at the perfect time. We were in Tennessee for a wedding of dear friends. We had been invited to a potluck lunch the day before the wedding, and I needed a vegan dish that wouldn't be awful if it cooled off between the stove and the serving table.