Moroccan Carrot Salad
This vibrant, spiced Moroccan carrot salad brings a burst of warm aromatics and refreshing citrus to any meal.
Ingredients
- •1.5 pounds carrots (700g), peeled and cut into 1/2-inch rounds
- •3 tablespoons extra virgin olive oil
- •2 tablespoons freshly squeezed lemon juice
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon sweet paprika
- •1/4 teaspoon cayenne pepper (adjust to taste)
- •3 tablespoons fresh cilantro, finely chopped
- •3 tablespoons fresh flat-leaf parsley, finely chopped
- •Salt to taste
Instructions
- 1
Place the carrot rounds in a medium saucepan and cover them with water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, or until the carrots are easily pierced with a fork but not mushy.
- 2
Drain the carrots thoroughly in a colander and let them cool slightly for about 5 minutes.
- 3
In a large mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, ground cumin, sweet paprika, cayenne pepper, and salt.
- 4
Add the warm cooked carrots to the bowl with the dressing and toss gently to coat them evenly.
- 5
Using a fork or a potato masher, lightly mash some of the carrots so they absorb the dressing while keeping some chunks for texture.
- 6
Fold in the freshly chopped cilantro and parsley.
- 7
Taste and adjust the seasoning with more salt or lemon juice if needed, then serve at room temperature or chilled.
💡 Chef tips
- This salad actually tastes better when made a few hours in advance, allowing the carrots to fully absorb the spices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can add a pinch of cinnamon or a spoonful of harissa paste if you prefer a different flavor profile.
✅ How it should turn out
The finished salad should be tender yet textured, brilliantly orange, and bursting with a fragrant, zesty aroma of cumin, garlic, and fresh herbs.