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.
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
Steps:
- Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
- In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.
MOROCCAN CARROT SLAW
Provided by Florence Fabricant
Categories easy, weekday, salads and dressings, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toast the cumin seeds by putting them in a hot skillet over medium-high heat for about 30 seconds until they become fragrant. Remove from heat and put in a two-quart bowl.
- Add the lemon juice, ground cumin and oil. Mix well.
- Grate the carrots by putting them in the feed tube of a food processor and processing them through a shredding disk. (The reason for using baby carrots is one of convenience -- they come already peeled.)
- Alternatively, regular large carrots, peeled, can be used. Without a food processor, it's better to use large carrots and grate them by hand on a box grater. Add the grated carrots to the bowl and toss to coat well with the dressing.
- Season to taste with salt and pepper. Fold in coriander and marinate about 30 minutes at room temperature before serving. The salad can hold longer, but the coriander will turn dull green, so wait until the last minute before adding.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 207 milligrams, Sugar 4 grams
MOROCCAN CARROT SLAW
Try this simple salad as a side dish to grilled chicken. Combining cinnamony pumpkin-pie spice with fresh mint lends North African flavor in a flash.
Provided by Midwest Living
Categories Food
Time 1h25m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together olive oil, orange juice, pumpkin pie spice and coriander. Stir in carrots, shallot, raisins and mint. Season to taste with salt and ground black pepper. Chill, covered, 1 to 24 hours.
Nutrition Facts : Calories 139 calories, Carbohydrate 25 g, Fat 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 153 mg, Sugar 16 g
MOROCCAN RAW CARROT SALAD
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.
Provided by Gil Marks
Categories Salad Vegetable Appetizer Side No-Cook Quick & Easy Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 5 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
- VARIATIONS
- Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
MOROCCAN CARROT SALAD
Steps:
- Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
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