Moroccan Carrot And Date Salad Recipes
MOROCCAN CARROT & CHICKPEA SALAD
With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.
Provided by Jennifer Segal
Categories Salads
Yield 6 (as a side dish)
Number Of Ingredients 18
Steps:
- In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
- To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
- Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.
Nutrition Facts : Calories 312, Fat 15g, Carbohydrate 40g, Protein 8g, SaturatedFat 2g, Sugar 19g, Fiber 9g, Sodium 522mg, Cholesterol 0mg
MOROCCAN CARROT SALAD
Moroccan carrot salad is quick, easy and scrumptious. This salad made with tender steamed carrots and flavored with spices and herbs is as delicious as it looks.
Provided by Roxana Begum
Categories Salad
Number Of Ingredients 17
Steps:
- Slice carrots into uniform sized medallions or rounds. If the carrots are thicker, cut them into half before slicing.
- Place carrot slices in the top basket of a steamer and steam the vegetable for about 10 to 15 minutes until quite tender but still retaining shape. Make sure they don't over cook and fall apart.Tip: Alternatively, boil carrot slices in a large pot of salted water for 20 minutes and drain very well.
- While the carrots are cooking, take a large mixing bowl and whisk olive oil, lemon juice, honey, grated garlic, paprika, sumac, ground cumin, ground coriander, cinnamon or cardamom, black pepper and salt.
- Then add the warm carrot slices, cilantro, parsley, green onions and toss it all together. Sprinkle with sesame seeds.
- Serve the salad warm or at room temperature.
Nutrition Facts : ServingSize 1 Cup, Calories 129 kcal, Carbohydrate 14 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 4 g, Sugar 7 g
MOROCCAN DATE, ORANGE AND CARROT SALAD
From the cookbook Mediterranean Food of the Sun. I ordered orange blossom water from Amazon and then saw a recipe here recipe #110957.
Provided by susie cooks
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top.
- Peel and segment the oranges and arrange them around the carrots.
- Place the dates on top and then sprinkle with the almonds.
- Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad.
- Serve chilled.
Nutrition Facts : Calories 96.4, Fat 4.8, SaturatedFat 0.4, Sodium 168.9, Carbohydrate 12.7, Fiber 3.2, Sugar 8, Protein 3
MOROCCAN CARROT AND DATE SALAD
From Whole Foods Market. Love this stuff! The cooking time is simply soaking & marinating time (like travel time to the party).
Provided by Busters friend
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
- Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
- Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
- Allow to sit an hour at room temperature before serving.
Nutrition Facts : Calories 182.1, Fat 7.2, SaturatedFat 1, Sodium 372, Carbohydrate 30.6, Fiber 5.4, Sugar 20.7, Protein 2
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- Heat oven to 400 degrees F. Combine the spices together in a small bowl. Set one teaspoon of the spice blend aside for the dressing. Place carrots on a parchment lined baking sheets and toss with avocado oil and remaining spice blend.
- Roast carrots for 25-30 minutes or until fork tender, flipping once about halfway through. Remove carrots from oven and let cool to room temperature.
- In the meantime, make the dressing. Add 2 tablespoons avocado oil, apple cider vinegar, maple syrup, orange juice, orange zest, garlic and reserved spice blend to a jar and whisk to combine. Taste and add salt if needed (I added another pinch of salt).
- To assemble the salad, lay a bed of arugula on a serving plate. Top with roasted carrots and drizzle with some of the dressing. Top with feta, pine nuts, dates and mint. Finish with another drizzle of the dressing and flaky sea salt.
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- Slice the carrots into 3/4" rounds (cut them in half lengthwise as you get to the thicker part. The goal is to have all the carrots be approximately the same size, so they can cook evenly)
- Place carrots in a medium size pot, add water so it covers about 2" above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3)
- Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve (see note 4)
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- Place a frying pan over a low heat and add the flaked almonds. Cook, tossing occasionally, until lightly golden. Remove from the pan and leave to cool.
- Peel the carrots then use a julienne peeler to shred the carrots. Alternatively use a box grater or a grating attachment in a food processor. Place in a large bowl and add the chickpeas, spring onions, radishes, dates, mint and watercress. Toss to combine.
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