Moroccan Spiced Carrot Salad Recipes

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
• Roast in the preheated oven, turning often, 20 to 30 minutes.

MOROCCAN SPICED CARROT SALAD

Steps:

• Mix the grated carrots with the orange juice and cumin.
• Season with sugar, salt and pepper.
• Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.

MOROCCAN CARROT SALAD

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.

SPICED MOROCCAN CARROT SALAD

Steps:

• Cook the carrot slices in well-salted boiling water, just until al dente, about 3 to 5 minutes. The carrots should be softened but still firm. Drain well.
• While the carrots are cooking, in a large mixing bowl, whisk together the olive oil, honey, lime juice, cumin powder, ginger, 1/4 teaspoon kosher salt and 12 turns of fresh black pepper.
• Add the drained carrots to the honey lime dressing. Add the fresh herbs, and stir to combine. Taste for seasoning.
• Let the carrots marinate in the dressing for about 10 to 15 minutes, tossing occasionally so that all the liquid evenly coats and absorbs into the carrots. Serve slightly warm or at room temperature, maybe with a little more fresh herbs as a garnish.

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.