THE BEST MOROCCAN CARROT SALAD RECIPE
The Traditional Moroccan carrot salad recipe as made in Morocco. Fragrant and easy to make.
Provided by Safaa (founder of moroccanzest)
Number Of Ingredients 12
Steps:
- Steam the carrots in a pressure cooker for 2 minutes. Alternatively, boil the carrots in a hot pan filled with water. Carrots should be cooked al dente.
- In a pan on medium heat, put the carrots, the olive oil and garlic.
- Add the spices, parsley, coriander, lemon juice and preserved lemons. Cook for 2 minutes while mixing.
- Add the water, reduce the heat and let everything cook for 5-10 minutes, until there is no liquid in the pan and the carrots are well infused with the spices.
- You can serve hot, tepid or cold, depending on your preference, either as a salad or with toasted bread.
Nutrition Facts : Calories 140 kcal, ServingSize 1 serving
MOROCCAN-STYLE CARROT SALAD
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
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
TAIM'S MOROCCAN CARROT SALAD (NOT SPICY)
Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.
Provided by AniSarit
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
- Drain and place carrots in an ice-water bath until cool.
- Slice diagonally into 1/4-inch-thick rounds.
- In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
- Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
- For best results, refrigerate overnight and serve at room temperature.
Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 1.2, Sodium 825, Carbohydrate 19.2, Fiber 5.5, Sugar 8.8, Protein 2
MOROCCAN-STYLE CARROT SALAD
Provided by John Willoughby
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
- Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 277 milligrams, Sugar 11 grams
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