Moroccan Carrot Salad
A vibrant and aromatic side dish that balances the natural sweetness of tender carrots with the bold, earthy warmth of Moroccan spices.
Ingredients
- •1 pound (450g) carrots, peeled and sliced into 1/4-inch rounds
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •1/2 teaspoon sweet paprika
- •1/4 teaspoon cayenne pepper (optional)
- •2 tablespoons fresh lemon juice
- •1/4 cup fresh cilantro, finely chopped
- •1/4 cup fresh flat-leaf parsley, finely chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Place the sliced carrots in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes, or until the carrots are tender but still hold their shape.
- 2
Drain the carrots well and transfer them to a large mixing bowl while still warm.
- 3
In a small skillet over medium-low heat, warm the olive oil. Add the minced garlic, cumin, coriander, paprika, and cayenne pepper. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- 4
Pour the spiced oil mixture over the warm carrots and toss gently to coat.
- 5
Stir in the fresh lemon juice, chopped cilantro, and chopped parsley.
- 6
Season generously with salt and black pepper to taste.
- 7
Allow the salad to sit at room temperature for at least 30 minutes to let the flavors meld before serving.
💡 Chef tips
- For the best flavor, make this salad a few hours in advance or even the day before; it tastes even better after resting in the refrigerator.
- If you prefer a different texture, you can steam the carrots instead of boiling them to retain more of their natural sweetness.
- Add a handful of toasted slivered almonds or golden raisins just before serving for an extra layer of crunch and sweetness.
✅ How it should turn out
The finished salad should be bright orange, glistening with spiced oil, and offer a perfect balance of zesty lemon, aromatic cumin, and tender, sweet carrots.