Spicy Moroccan Carrot Salad Recipes

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

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

Categories Appetizer Salad Side Dish

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.

SPICY CARROT SALAD

Spicy Carrot Salad image

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

18 ounces carrots
2 tablespoons olive oil
lemon juice, the equivalent of 1 lemon
1/2 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon sugar
1 garlic clove, chopped and crushed with
1 teaspoon salt
1/2 teaspoon ground ginger
chopped parsley, to garnish

Steps:

Top and tail the carrots, scrub or scrape off the skin as required.
Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
When cool, strain the carrots and cut them into slices or chunks.
Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
Leave to cool, serve garnished with freshly chopped parsley.

Nutrition Facts : Calories 120.5, Fat 7.1, SaturatedFat 1, Sodium 675.3, Carbohydrate 14.4, Fiber 4.1, Sugar 7.2, Protein 1.3

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 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

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