Spiced Carrot Salad Recipes

SPICED MOROCCAN CARROT SALAD

Spiced Moroccan Carrot Salad image

Warm, cooked carrots tossed in a simple Moroccan-inspired dressing of lime, spices, and fresh herbs makes tasty vegetable side dish perfect for any occasion. Feeding a crowd? This recipe easily doubles or triples.

Provided by Unpeeled

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and cut into 1/2"-thick diagonals, or any cut of preference
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh lime juice (from 1/2 lime)
3/4 teaspoons cumin powder
1/2 teaspoon powdered ground ginger, or 1" piece of fresh ginger, peeled and grated
3 generous tablespoons total of chopped mint, parsley, and cilantro, chopped fine. Use any combination you like; I prefer cilantro and mint.
Kosher salt and fresh-ground black pepper

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.

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

SPICED CARROT SALAD

Spiced Carrot Salad image

Garlicky, cumin-spiced oil enhances the flavor in this recipe for Spiced Carrot Salad.

Provided by Ananda Eidelstein

Time 15m

Number Of Ingredients 9

Ingredients

0.25 cup golden raisins
2.5 tablespoons fresh lemon juice (from 1 lemon)
1 bunch rainbow carrots with tops (about 1 lb.)
2 tablespoons olive oil
1 garlic clove, chopped
0.25 teaspoon cumin seeds
0.25 teaspoon crushed red pepper
0.25 teaspoon sea salt
Freshly ground black pepper

Steps:

Place raisins and lemon juice in a small bowl, and let stand until raisins plump slightly, about 5 minutes.
Remove tops from carrots, and chop to equal ¼ cup; set aside. Shred carrots in a food processor, using the shredding disk, and place in a large bowl. (Alternatively use pre-shredded carrots and chopped parsley).
Heat oil in a small skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in cumin seeds and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
Add garlic mixture to shredded carrots; stir in raisins and lemon juice. Sprinkle with salt and several grinds black pepper. Add carrot tops, and toss to combine.

Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, SaturatedFat 1 g, Sodium 212 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 (serving size, UnsaturatedFat 0 g

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

SPICED CARROT SALAD

Spiced Carrot Salad image

Provided by Pierre Franey

Categories dinner, easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound fresh carrots (about 12)
1 large garlic clove, peeled but left whole
Salt to taste
1/2 cup fresh lemon juice
1/8 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne
1/4 cup olive oil
Chopped parsley for garnish

Steps:

Trim and scrape the carrots, and place them in a saucepan.
Cover the carrots with water, and add the garlic and salt. Bring to a boil, and cook for 10 minutes. Drain. Then, cut the carrots into 1/2-inch rounds (there should be about 2 1/2 cups).
In a bowl, combine the lemon juice, cinnamon, cumin, paprika and cayenne. Blend well. Add the carrots and half the oil. Stir well.
Spoon out individual portions, and sprinkle the remaining oil over them evenly. Garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 247 milligrams, Sugar 4 grams

SPICED CARROT SALAD

Spiced Carrot Salad image

Categories Side Pistachio Carrot Summer Anise Dill Cilantro Coriander Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 pound carrots with fresh green tops if available
1/3 cup currants
1/2 cup chopped pistachios, toasted
1 tablespoon coriander seed, toasted
2 teaspoons anise seed, toasted
1/4 teaspoon cinnamon
1 tablespoon honey
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon kosher salt, divided
1/2 cup loosely packed picked fresh dill
1/2 cup loosely packed fresh cilantro leaves

Steps:

Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

SPICED CARROT SALAD

Spiced Carrot Salad image

Categories Salad Garlic Ginger Herb Vegetable Side High Fiber Carrot Summer Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

4 large garlic cloves
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon ground ginger
1 tablespoon ground cumin
5 large carrots (about 1 1/2 pounds), peeled, cut into 1/4-inch-thick rounds

Steps:

Finely chop garlic in processor. Add cilantro, oil, lemon juice, ginger and cumin. Process until well blended.
Cook carrots in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Cool to room temperature; serve.

SPICED CARROT SALAD (GREEK)

Spiced Carrot Salad (Greek) image

From Chef on a Shoestring's Greek menu. This sounds heavenly with ground walnuts and mint. Easily scaled down or up. Time does not include one hour sitting time.

Provided by MarraMamba

Categories Greek

Time 12m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 large carrots
1 small garlic clove, minced
4 tablespoons ground walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (or more)
1/3 cup extra virgin olive oil
1 lemon, juice of
salt
1/4 cup shredded of fresh mint

Steps:

Shred the carrots.
Combine the carrots, garlic, walnuts, cinnamon, cumin, cayenne, olive oil, lemon juice and salt to taste in a serving bowl.
Cover and let stand for one hour at room temperature or in the refrigerator for up to 8 hours.
Just before serving, toss in the mint and serve.

Nutrition Facts : Calories 129.6, Fat 10.9, SaturatedFat 1.4, Sodium 51.1, Carbohydrate 8.2, Fiber 2.5, Sugar 3.6, Protein 1.2

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