Moroccan Spicy Carrot Salad Recipes

MOROCCAN-STYLE CARROT SALAD

Moroccan-Style Carrot Salad image

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

Ingredients

water
Kosher salt
2 lb carrots, peeled and cut into medallions
1 celery stalk, chopped
3/4 tsp harissa spice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
1 to 2 garlic cloves, minced
1 celery stick finely chopped
1/2 cup chopped fresh cilantro (mint or parsley would work as well)
1 to 2 tbsp fresh lemon juice
3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
3 tbsp toasted sesame seeds, optional

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

MOROCCAN SPICED CARROT SALAD

Moroccan Spiced Carrot Salad image

A cheap, healthy and easy salad. For a variation, try using curry powder in place of the cumin or adding a handful of raisins (soaked in hot water first).

Provided by Sackville

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 medium carrots, peeled and coarsely grated
1/2 orange, juiced
1/2 teaspoon ground cumin
1 pinch sugar
salt and pepper
1 -2 teaspoon olive oil
fresh coriander (optional)
fresh parsley (optional)

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.

Nutrition Facts : Calories 62.3, Fat 2.5, SaturatedFat 0.3, Sodium 43, Carbohydrate 9.9, Fiber 2.5, Sugar 5.8, Protein 1

SPICY MOROCCAN CARROT SALAD

Spicy Moroccan Carrot Salad image

This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.

Provided by threeovens

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs carrots
1/3 cup olive oil, plus extra to garnish
1 onion, minced
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chili, minced (and seeded, if you want less heat)
1 green onion, minced
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon preserved lemon, chopped (Quick Preserved Lemon)
kosher salt
2 1/2 cups fresh cilantro, coarsely chopped plus extra to garnish
1/2 cup Greek yogurt, chilled

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.

Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1

MOROCCAN CARROT SALAD

Moroccan Carrot Salad image

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

Ingredients

1 lb carrot, peeled and coarsley grated
1/2 cup chopped onion
1 medium garlic clove, minced
1/2 teaspoon hot sauce
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 teaspoon pepper
salt, to taste

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

Moroccan Carrot Salad image

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

Ingredients

6 carrots, grated
1 dash olive oil, to coat the carrots
1 teaspoon cumin
1 tablespoon sugar
chopped fresh parsley
1 dash lemon juice

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

Moroccan Carrot Salad image

This is yummy! Sweet and spicy. Use more pepper flakes if you want it spicier. Serve it either for lunch or a light side dish. This might also be good over brown rice.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 carrots, shredded
1 small onion, finely chopped
1/4 cup olive oil
1 teaspoon lemon pepper
1/4 teaspoon cinnamon
1 teaspoon curry powder
1/2 teaspoon salt
1 pinch red pepper flakes

Steps:

Place carrots and onions in a medium serving bowl.
In a separate bowl, combine remaining ingredients.
Toss with the carrots.
Serve cold or at room temperature.

Nutrition Facts : Calories 166.6, Fat 13.8, SaturatedFat 1.9, Sodium 354.9, Carbohydrate 11, Fiber 3.1, Sugar 4.9, Protein 1.1

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