Moroccan Carrot Salad

Posted on: October 1, 2020 Posted by: admin Comments: 0

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Moroccan Carrot Salad

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Level

Easy

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Time

30 Min

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SErves

4-6

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Calories

227.1

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Fat

5.4g

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Saturates

16g

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Carbs

3g

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Sugar

14g

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Fiber

8.3g

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Ingredients

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  • 6 carrots, peeled
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder or cayenne pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoons hot paprika
  • ¼ cups chopped cilantro or parsley
  • 1/2 teaspoon harissa or chopped chili pepper (optional, more to taste)
  • 1 pinch salt, more to taste

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Instructions

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Step 1

This dish is typically served cold or room temperature, and only gets better with age, so it’s the perfect make ahead side or starter. Really it’s best with an array of other dishes that make up a mezze, like baba ghanouj, hummus, tahina dip, and Turkish salad (a red sauce-like dip).

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Step 2

Prepare our Moroccan carrot salad a day or two before serving, it’s a great time saver and the spices deepen as it the salad rests in the fridge. Cut the carrot into similar sizes pieces, so they can cook evenly, Cook the carrots well until they are tender, but not mushy (they should still hold their shape).

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Step 3

Season salad while the carrots are still hot, so they can absorb all the flavors and the spices. 3 teaspoons of sea salt may seem like a lot, but all doesn’t get absorbed into the carrots. It is important to salt the water well, the same way you do when cooking pasta.  It deepens the sweet carrot flavor.  Please note that if you are cooking less than 12 large carrots, you must reduce the amount of salt you use.

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Step 4

For us, ⅓ cup of lemon juice is the perfect amount for this Moroccan carrot salad. You can reduce the amount of lemon if you prefer. If you are not a fan of cilantro, you can substitute it with fresh parsley

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