Teresa's Recipes
Moroccan Carrot Salad
Experience the vibrant flavors of Morocco with this refreshing carrot salad, a delightful blend of spices and herbs that elevate simple ingredients into a celebration of taste. The crunch of fresh carrots combined with the warmth of spices like cumin and coriander, topped off with a tangy dressing, creates a dish as colorful as it is delicious. Traditionally served as a side dish in Moroccan cuisine, this salad is not only a perfect accompaniment to grilled meats but also an excellent addition to any mezze platter. Enjoy the taste of North Africa right in your home!
Ingredients
- 4 large, grated Carrots
- 1/2 cup, chopped Fresh parsley
- 1/2 cup, chopped Fresh cilantro
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 150
- Fat: 10g
- Carbs: 15g
- Protein: 2g
- Sodium: 200mg
- Sugar: 5g
Instructions
- In a large bowl, combine the grated carrots, chopped parsley, and chopped cilantro. Mix well to combine the herbs with the carrots.
- In a separate small bowl, whisk together the ground cumin, ground coriander, ground paprika, ground cinnamon, lemon juice, extra virgin olive oil, honey, salt, and black pepper until well incorporated.
- Pour the dressing over the carrot mixture and toss gently to coat the carrots and herbs evenly with the dressing.
- Cover the bowl with plastic wrap and let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature as a refreshing side dish. Enjoy the salad’s vibrant colors and flavors!
Tips
- For added texture, consider adding toasted almonds or walnuts.
- To enhance the flavor, add a pinch of cayenne pepper for a spicy kick.
- This salad can be made a day ahead; it will keep well in the refrigerator for up to 3 days.