MoroccanSaladVeganGluten-FreeVegetarian

Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 lbs carrots, peeled and sliced into 1/4-inch rounds; 3 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp honey or maple syrup; 3 cloves garlic, minced; 1 1/2 tsp ground cumin; 1 tsp paprika; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 2 tbsp golden raisins; 2 tbsp toasted sliced almonds

Warm spices like cumin, paprika, and cinnamon transform tender carrots into a bright, aromatic side that tastes both exotic and comforting. Tossed with lemon juice, honey, and garlic, this silky salad strikes a perfect balance between sweet, savory, and citrusy notes. Make it for weeknight dinners or bring it to potlucks—it's a crowd-pleasing dish that pairs beautifully with grilled meats or grain bowls.

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

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Ingredients

Units

Instructions

1
Bring a large pot of salted water to a boil. Add the carrot rounds and cook until tender but still slightly firm, about 8-10 minutes. Drain well and transfer to a large mixing bowl.
2
While the carrots are still warm, prepare the dressing. In a small saucepan over medium-low heat, warm the olive oil and add the minced garlic. Cook for 1 minute until fragrant but not browned.
3
Remove the pan from heat and whisk in the lemon juice, honey, cumin, paprika, cinnamon, cayenne, salt, and black pepper until well combined.
4
Pour the warm dressing over the carrots and toss gently to coat evenly. Allow the carrots to absorb the flavors for at least 10 minutes.
5
Add the golden raisins and toss again. The salad can be served warm, at room temperature, or chilled.
6
Transfer to a serving dish and garnish with fresh cilantro, parsley, and toasted almonds just before serving.

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Moroccan Carrot Salad

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Bring a large pot of salted water to a boil. Add the carrot rounds and cook until tender but still slightly firm, about 8-10 minutes. Drain well and transfer to a large mixing bowl.
2
While the carrots are still warm, prepare the dressing. In a small saucepan over medium-low heat, warm the olive oil and add the minced garlic. Cook for 1 minute until fragrant but not browned.
3
Remove the pan from heat and whisk in the lemon juice, honey, cumin, paprika, cinnamon, cayenne, salt, and black pepper until well combined.
4
Pour the warm dressing over the carrots and toss gently to coat evenly. Allow the carrots to absorb the flavors for at least 10 minutes.
5
Add the golden raisins and toss again. The salad can be served warm, at room temperature, or chilled.
6
Transfer to a serving dish and garnish with fresh cilantro, parsley, and toasted almonds just before serving.

Reviews

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