Middleeasterncarrotsalad Recipes
MOROCCAN RAW CARROT SALAD
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Provided by Panning The Globe
Categories Salad
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- Put shredded carrots and chopped parsley in a large bowl
- Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
- Note: This salad can be stored in an airtight container in the fridge for several days.
Nutrition Facts : Calories 91 calories, Sugar 4.6 g, Sodium 297.9 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.8 g, Protein 1.1 g, Cholesterol 0 mg
MIDDLE EASTERN CARROT SALAD
This is a lovely, refreshing salad with lots of coriander. I found it on the internet years ago, but I don't remember where.
Provided by Amanda in Adelaide
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and chill for at least 1 hour.
Nutrition Facts : Calories 76.2, Fat 4.7, SaturatedFat 0.7, Sodium 77.5, Carbohydrate 8.7, Fiber 2.3, Sugar 4.2, Protein 0.8
MOROCCAN COOKED CARROT SALAD
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.
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