MOROCCAN LENTIL CARROT SALAD (VEGAN)
This Moroccan lentil carrot salad with mint, raisins, nuts, and warmly spiced dressing is the perfect side salad or light lunch paired with pita and hummus.
Provided by Allison
Categories Lunch
Time 15m
Number Of Ingredients 21
Steps:
- Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds in a large bowl.
- Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.
- Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, if desired. I usually
- Serve! I love serving pita and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days. The flavour of the salad tends to mellow quite a bit the longer the dressing is on it, so I always add a bit more lemon juice right before enjoying the leftovers to enliven the flavours again.
MOROCCAN CARROT SALAD
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 CARROT AND ORANGE SALAD
Steps:
- Add the salad ingredients to a medium bowl.
- Combine the dressing ingredients in a small jar and shake well.
- Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 182 kcal, Carbohydrate 22 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 68 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 9 g, ServingSize 1 serving
RAW VEGAN MOROCCAN CARROT SALAD
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
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.
MOROCCAN CARROT SALAD
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
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 WITH DATES AND YOGURT (VEGAN-FRIENDLY)
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
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
MOROCCAN RAW CARROT SALAD
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
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.
MOROCCAN CARROT SALAD
Make and share this Moroccan Carrot Salad recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots whole until they are al dente, still crisp.
- Slice carrots, then combine them with remaining ingredients.
- Serve at room temperature.
Nutrition Facts : Calories 343.2, Fat 24.6, SaturatedFat 3.5, Sodium 121.7, Carbohydrate 36.6, Fiber 14, Sugar 11.3, Protein 6.1
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