Moroccan Carrot Apple Salad With Cilantro Recipes

MOROCCAN-STYLE CARROT SALAD

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.)

MOROCCAN CARROT-APPLE SALAD WITH CILANTRO

Steps:

• 1. Toss ingredients in a bowl. Season with salt and pepper, and serve.

MOROCCAN CARROT SALAD

Steps:

• Juice the orange. Scrub the carrots clean and slice them diagonally into 1/4 inch thick rounds. Place them in a medium sized pot and pour all but 1 tablespoon of the orange juice on top. Fill the pot with just enough water to cover the carrots. Simmer the carrots on low heat for about 15 minutes. They should be just tender - not at all mushy.
• Remove the carrots from the heat, drain off the water, and allow to cool.
• In a small mixing bowl, whisk together the garlic, olive oil, lemon juice, reserved orange juice, chopped cilantro or parsley, honey, salt, pepper and cayenne. Add more salt, pepper or cayenne pepper to the dressing according to your taste.
• When they have cooled, mix the carrots with the dressing and serve or refrigerate.
• If desired, add a handful of toasted pine nuts for extra crunch or a handful of Kalamata olives for a salty contrasting flavor.
• This salad can be enjoyed either chilled or at room temperature.

MOROCCAN CARROT SALAD

Steps:

• Toss all ingredients in a large bowl.
• Chill until ready to serve.

MOROCCAN CARROT SALAD

Steps:

• Put the carrots and garlic in a saucepan with enough water to just cover. Add a little salt and bring to the boil. Simmer briskly for 5-7 minutes until tender but not soft.
• Drain, then tip into a mixing bowl. Crush the garlic cloves and add them to the carrots. Stir in the oil, vinegar, cumin, paprika and 1 tablespoon of the cilantro while still hot. Season to taste with salt and pepper.
• Transfer to a serving dish and sprinkle over the rest of the cilantro. Serve hot, cold or at room temperature depending on what you're serving with it.

SPICY MOROCCAN CARROT SALAD

Steps:

• Peel carrots and dice them; place in a large saucepan and cover with salted water.
• Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
• Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
• Remove from heat and season liberally with salt, stir well, and let cool.
• Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
• Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.