Moroccan Carrot Salad Food

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MOROCCAN RAW CARROT SALAD



Moroccan Raw Carrot Salad image

Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.

Provided by Panning The Globe

Categories     Salad

Time 15m

Yield 10

Number Of Ingredients 11

Carrots
2 pounds carrots, peeled and shredded in a food processor.
3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
Dressing
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice (about 1 1/2 lemons)
2 garlic cloves, finely chopped (1 teaspoon)
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Parsley sprigs to garnish

Steps:

  • Put shredded carrots and chopped parsley in a large bowl
  • Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
  • Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
  • Note: This salad can be stored in an airtight container in the fridge for several days.

Nutrition Facts : Calories 91 calories, Sugar 4.6 g, Sodium 297.9 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.8 g, Protein 1.1 g, Cholesterol 0 mg

THE BEST MOROCCAN CARROT SALAD RECIPE



The Best Moroccan Carrot Salad Recipe image

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

1 pound fresh carrots peeled and cut in slices
½ slice preserved lemon, 100% natural (deseed and cut in fine slices)
1/2 lemon juice (if not juicy enough, use the juice from an entire lemon)
1 cup water
1 tbsp chopped parsley
1 tbsp chopped coriander
1 medium size garlic clove, grated
1 tsp paprika powder
1 tsp cumin
3 tbsp olive oil
½ tsp black pepper
¼ tsp salt ((adjust quantity if needed))

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 CARROT SALAD



Moroccan Carrot Salad image

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds large carrots, peeled
3 tablespoons olive oil
1 tablespoon harissa
2 cloves garlic, smashed
Juice of 1/2 lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Toasted sesame seeds, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
  • In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

MOROCCAN COOKED CARROT SALAD



Moroccan Cooked Carrot Salad image

There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 10

1 pound carrots, peeled and thinly sliced
3 to 4 tablespoons extra virgin olive oil (to taste)
2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
Salt to taste
1/2 teaspoon freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and ground
2 to 3 tablespoons fresh lemon juice (to taste)
1/4 cup chopped flat-leaf parsley
Imported black olives
2 hard boiled eggs, cut in wedges (optional)

Steps:

  • Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8

6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds
2 cups water
1/4 teaspoon cayenne pepper
3 teaspoons ground cumin
1 tablespoon honey
3 teaspoons fresh lemon juice
1/3 cup olive oil
1 cup mint leaves, washed and chopped

Steps:

  • Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Sandra Lee

Categories     side-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 10

2 (10-ounce) packages pre-shredded carrots
1 cucumber, seeded and chopped
1 cup golden raisins
1 lemon, juiced
1/2 cup, chopped cilantro leaves
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pinch cayenne
1 teaspoon honey
1/4 cup extra-virgin olive oil

Steps:

  • In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
  • For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
  • Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.

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

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

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Fragrant with aromatic spices, this colourful carrot salad makes an appetizing, easily prepared starter or side dish.

Provided by English_Rose

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot, cut into thin sticks
4 garlic cloves, peeled and left whole
4 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons fresh cilantro, chopped
freshly ground salt and black pepper

Steps:

  • Put the carrots and garlic in a saucepan with enough water to just cover. Add a little salt and bring to the boil. Simmer briskly for 5-7 minutes until tender but not soft.
  • Drain, then tip into a mixing bowl. Crush the garlic cloves and add them to the carrots. Stir in the oil, vinegar, cumin, paprika and 1 tablespoon of the cilantro while still hot. Season to taste with salt and pepper.
  • Transfer to a serving dish and sprinkle over the rest of the cilantro. Serve hot, cold or at room temperature depending on what you're serving with it.

Nutrition Facts : Calories 129.1, Fat 13.7, SaturatedFat 1.9, Sodium 2.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.1, Protein 0.4

MOROCCAN RAW CARROT SALAD



Moroccan Raw Carrot Salad image

Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.

Provided by Gil Marks

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Quick & Easy     Carrot     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 5 to 6 servings

Number Of Ingredients 9

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

Steps:

  • In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
  • VARIATIONS
  • Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

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