Moroccan Carrot Salad With Dates And Yogurt Vegan Friendly Food

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

MOROCCAN CARROT SALAD WITH DATES AND YOGURT (VEGAN-FRIENDLY)

Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly) image

I'm not sure if this recipe is more inspired by Moroccan cuisine or close to a traditional recipe...it doesn't matter to me. From a local CSA flyer but the original recipe source is unknown. You can easily make this recipe vegan by omitting the plain yogurt and substituting another sweetener for the honey. A link to ras el hanout recipes on this site: http://www.food.com/recipe-finder/condiments-etc/ras-el-hanout. I use this one: Recipe #205185.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 carrots, grated (I used standard orange, indigo and yellow carrots)
1/4 cup sliced almonds, toasted (walnuts, pistachios, pine nuts, hazelnuts are good substitutes)
3 large dates, chopped small (I used a combo of medjool and deglet noor dates)
lettuce leaf
1 lemon, juice and zest of
1 -2 tablespoon honey (Local honey is best! I had to warm the honey a little to make it easier to whisk.)
2 tablespoons extra virgin olive oil
1 -2 teaspoon orange flower water, to taste
1 teaspoon ras el hanout spice mix
1/4 cup greek style plain yogurt
3 -4 tablespoons of fresh mint, minced (save a few leaves for garnish)

Steps:

Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.

Nutrition Facts : Calories 175.1, Fat 10.4, SaturatedFat 1.5, Cholesterol 2, Sodium 72.1, Carbohydrate 20.2, Fiber 4, Sugar 13.3, Protein 2.9

RAW VEGAN MOROCCAN CARROT SALAD

Raw Vegan Moroccan Carrot Salad image

Today I made a Raw Moroccan Carrot Salad which I found posted on thesunnyrawkitchen.blogspot.com. When I saw this recipe I got so excited because I had wanted to try a traditional Moroccan carrot salad a few months ago but didn't because I can't stand the taste of cooked carrots. I love trying new Mediterranean dishes, so this was perfect... more at bellaraw.blogspot.com Cook time is really refrigeration time

Provided by happybella

Categories Vegetable

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot, coarsely grated (about 4 cups)
1/4 cup extra virgin olive oil
3 -4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
2 -4 garlic cloves, mashed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon sumac
1 pinch salt
about 1/2 teaspoon harissa (or 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne(I used cayenne because I didn't)

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. Served chilled or at room temperature.

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