Boiled Carrot Salad Dip Recipes

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COOKED CARROT SALAD



Cooked Carrot Salad image

This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

Provided by PanNan

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

8 carrots
1 cup water
1 garlic clove
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon parsley, minced (flat leafed variety)
salt
pepper, freshly ground

Steps:

  • Wash, scrape and slice carrots into 1/4 inch thick rounds.
  • Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
  • Drain carrots and place in serving bowl.
  • Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.

Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7

BOILED CARROT SALAD DIP



Boiled Carrot Salad Dip image

This is a fiery Morrocan salad. Add the flavourings gradually to taste. The colour is beautiful. You can also add honey and cinnamon to this. Serve as a dip with bread or bits of raw vegetables. From my favourite book A New Book of Middle Eastern Food.

Provided by Angela Sara

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

500 g carrots
salt and pepper
1/2-1 teaspoon harissa or 1 teaspoon paprika (and a good pinch cayenne)
1 -2 teaspoon cumin
3 tablespoons cider vinegar
2 -3 tablespoons olive oil
2 cloves garlic, crushed
1/4-1/2 teaspoon ginger
olive (to garnish)

Steps:

  • Peel the carrots and boil in salted water until very soft.
  • Drain and puree in the blender and add the rest of the ingredients.
  • Serve cold with a few green or black olives.

Nutrition Facts : Calories 132.2, Fat 7.3, SaturatedFat 1, Sodium 112.3, Carbohydrate 16.2, Fiber 4.6, Sugar 7.3, Protein 1.7

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