Moroccan Carrot Salad
A vibrant and aromatic side dish that balances the natural sweetness of tender carrots with a zesty, spiced vinaigrette.
Ingredients
- •1 lb (450g) carrots, peeled and sliced into 1/4-inch rounds
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon honey or maple syrup
- •1/2 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •1/4 teaspoon smoked paprika
- •1/4 teaspoon ground cinnamon
- •1 clove garlic, minced
- •1/4 cup fresh cilantro, finely chopped
- •1/4 cup fresh flat-leaf parsley, finely chopped
- •1/4 teaspoon sea salt, plus more to taste
- •1/8 teaspoon cayenne pepper (optional)
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 thoroughly and transfer them to a large mixing bowl while still warm.
- 3
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, cumin, coriander, paprika, cinnamon, garlic, salt, and cayenne pepper until well combined.
- 4
Pour the dressing over the warm carrots and toss gently to coat them evenly.
- 5
Allow the salad to cool to room temperature, then stir in the fresh cilantro and parsley.
- 6
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- For the best flavor, let the salad marinate in the refrigerator for at least 2 hours or overnight; it tastes even better the next day.
- If you enjoy a bit of texture, add 1/4 cup of toasted slivered almonds or golden raisins to the salad just before serving.
- Ensure the carrots are still warm when you add the dressing; this helps them absorb the spices more effectively.
✅ How it should turn out
The finished salad should be bright orange with flecks of green herbs, smelling fragrant and earthy, with a perfect balance of sweet, savory, and zesty flavors.