Moroccan Carrot Slaw Recipes

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MOROCCAN COOKED CARROT SALAD



Moroccan Cooked Carrot Salad image

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

1 pound carrots, peeled and thinly sliced
3 to 4 tablespoons extra virgin olive oil (to taste)
2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
Salt to taste
1/2 teaspoon freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and ground
2 to 3 tablespoons fresh lemon juice (to taste)
1/4 cup chopped flat-leaf parsley
Imported black olives
2 hard boiled eggs, cut in wedges (optional)

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



Moroccan Carrot & Chickpea Salad image

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

¼ cup extra virgin olive oil
1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
¼ cup freshly squeezed orange juice, from one large orange
1½ tablespoons honey
¾ teaspoon salt
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 pound carrots, peeled and shredded
⅓ cup currants
½ cup slivered almonds, toasted (see note below)
½ cup chopped fresh mint or cilantro (or a combination), plus more for serving
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons finely minced shallots, from one large shallot
1 garlic clove, minced

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 image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds large carrots, peeled
3 tablespoons olive oil
1 tablespoon harissa
2 cloves garlic, smashed
Juice of 1/2 lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Toasted sesame seeds, for topping

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



Moroccan Carrot Slaw image

Provided by Florence Fabricant

Categories     easy, weekday, salads and dressings, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 teaspoon whole cumin seeds
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1 pound peeled baby carrots (sold in bags), or 1 pound large carrots, peeled
Salt and fresh black pepper
1 tablespoon finely chopped fresh coriander leaves

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



Moroccan Carrot Slaw image

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

2 tablespoons olive oil
2 tablespoons orange juice
1 teaspoon pumpkin pie spice
¼ teaspoon ground coriander
3 cups shredded carrot (about 1 pound)
2 tablespoons minced shallot
¾ cup golden raisins
2 tablespoons snipped fresh mint
Salt
Ground black pepper

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



Moroccan Raw Carrot Salad image

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

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

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



Moroccan Carrot Salad image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8

6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds
2 cups water
1/4 teaspoon cayenne pepper
3 teaspoons ground cumin
1 tablespoon honey
3 teaspoons fresh lemon juice
1/3 cup olive oil
1 cup mint leaves, washed and chopped

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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