MOROCCAN CARROT SALAD
Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 10
Steps:
- Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.
MOROCCAN CARROT SALAD
Make and share this Moroccan Carrot Salad recipe from Food.com.
Provided by Caryn Gale
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grate carrots.
- Drizzle carrots with olive oil to coat.
- Sprinkle with cumin and sugar and toss.
- Add chopped fresh parsley and a sprinkle of lemon juice before you serve.
Nutrition Facts : Calories 24.8, Fat 0.4, SaturatedFat 0.1, Sodium 26.3, Carbohydrate 5.3, Fiber 1.1, Sugar 3.4, Protein 0.4
MOROCCAN CARROT SALAD
Make and share this Moroccan Carrot Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients in a large bowl.
- Chill until ready to serve.
Nutrition Facts : Calories 179.2, Fat 13.8, SaturatedFat 1.9, Sodium 96, Carbohydrate 14.2, Fiber 3.7, Sugar 6.6, Protein 1.4
MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON RECIPE
I thought this sounded good really good; a different kind of salad. Recipe comes from Morrocanfoods.blogspot.com
Provided by Ck2plz
Categories Moroccan
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
- In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
- Store in the refrigerator until serving time.
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