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
BEETROOT & CARROT SALAD WITH MOROCCAN DRESSING
This Beetroot & Carrot Salad with Moroccan Dressing is packed full of healthy and delicious ingredients, which you can enjoy as a stand alone meal or serve it to your guests at your next dinner party.
Provided by Irena Macri
Categories Soup & Salad
Time 15m
Number Of Ingredients 16
Steps:
- Prepare salad. Place the chopped apricots in a large mixing bowl and pour over the lemon and orange juice.cAdd the carrots and beetroot and sprinkle with garlic, spices, salt, nuts and coriander.
- Add oil. Drizzle over with olive oil.
- Mix well. Combine well until all ingredients are mixed through.
- Serve. Serve with extra coriander, green onion and nuts over top.
Nutrition Facts : Calories 252 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 375 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
ROASTED BEET AND CARROT SALAD
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
- Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.
Nutrition Facts : Calories 378 g, Fat 23 g, Fiber 12 g, Protein 12 g, SaturatedFat 6 g
CARROT SALAD WITH MOROCCAN DRESSING
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: More HeartSmart Cooking With Bonnie Stern. This lovely salad has a big punch of flavor. You will be left smiling. Toasting the sesame seeds really enhances the flavor.
Provided by Baby Kato
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut carrots diagonally into 1/2 " pieces.
- Place carrots in rapidly boiling water and cook for 4 minutes, drain, rinse with cold water and pat dry.
- In a large bowl, add the orange & lemon juices, honey, parpika, cumin and cinnamon.
- Next add in the carrots and toss, sprinkle with the mint, cilantro, parsley, sesame oil and sesame seeds.
- Season with salt and pepper and serve.
- Note: * To toast sesame seeds *.
- Place sesame seeds in a dry skillet and shake over medium high heat until lightly toasted. They cook quickly becareful not to burn them.
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