MOROCCAN-STYLE CARROT SALAD
Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!
Provided by The Mediterranean Dish
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
- Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
- If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)
Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg
KHIZU MRQED - MOROCCAN CARROT SALAD
Make and share this Khizu Mrqed - Moroccan Carrot Salad recipe from Food.com.
Provided by katia
Categories Moroccan
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the carrots and the garlic in a pot with the water for 10 minutes.
- Drain well and put them in a bowl.
- Add the parsley, the coriander, the cayenne, the cummin, the salt, the olive oil and the vinegar. Mix well.
- Serve.
Nutrition Facts : Calories 195.3, Fat 10.9, SaturatedFat 1.5, Sodium 174.5, Carbohydrate 24.3, Fiber 7, Sugar 11, Protein 2.6
MOROCCAN CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
- In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.
MOROCCAN RAW CARROT SALAD
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.
Provided by Gil Marks
Categories Salad Vegetable Appetizer Side No-Cook Quick & Easy Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 5 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
- VARIATIONS
- Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
MOROCCAN CARROT SALAD
Make and share this Moroccan Carrot Salad recipe from Food.com.
Provided by CardaMom
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook carrots in large pot for approximately 15 minutes.
- DON'T overcook carrots, they should remain firm.
- Allow carrots to cool.
- Cut them into 1/2 inch thick slices. Mix remaining ingredients in bowl. Pour over carrots Marinate carrots overnight in refrigerator.
Nutrition Facts : Calories 149, Fat 9.5, SaturatedFat 1.3, Sodium 116.2, Carbohydrate 16.1, Fiber 4.5, Sugar 7.2, Protein 1.7
MOROCCAN CARROT SALAD
This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!
Provided by Engrossed
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
- Mix all ingredients together in a bowl.
- Let sit at room temperature for at least 1 hour for best flavor.
- Refrigerate leftovers.
Nutrition Facts : Calories 141, Fat 7, SaturatedFat 1, Sodium 54.1, Carbohydrate 20.8, Fiber 2.8, Sugar 13.7, Protein 1.1
MOROCCAN COOKED CARROT SALAD
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.
MOROCCAN CARROT SALAD
Make and share this Moroccan Carrot Salad recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots whole until they are al dente, still crisp.
- Slice carrots, then combine them with remaining ingredients.
- Serve at room temperature.
Nutrition Facts : Calories 343.2, Fat 24.6, SaturatedFat 3.5, Sodium 121.7, Carbohydrate 36.6, Fiber 14, Sugar 11.3, Protein 6.1
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- The methods to prepare this recipe differ in how to cook the carrots and how to serve the salad. The recipe ingredients remain the same.
- Slice or dice the carrots to your liking, bearing in mind the more surface exposed to seasoning the better.
- Sprinkle carrots with salt and parboil or steam them with the unpeeled garlic clove until they are al dente (pre-cooked but still have a bite to them). Drain.
- Place the carrots in a cooking pot or frying pan. Add half of the chermoula and all of the seasoning. Add enough water to cover the carrots.
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