Moroccan Raw Carrot Salad Recipes
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 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
MOROCCAN CARROT SALAD
Make and share this Moroccan Carrot Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients in a large bowl.
- Chill until ready to serve.
Nutrition Facts : Calories 179.2, Fat 13.8, SaturatedFat 1.9, Sodium 96, Carbohydrate 14.2, Fiber 3.7, Sugar 6.6, Protein 1.4
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 Healthy Vegan Budget-Friendly Vegetarian Low-Carb Paleo Whole30 Pescatarian Low-Calorie 30 or Less Kid-Friendly Easy Dairy-Free Shellfish-Free Raw Beginner Gluten-Free Egg-Free Soy-Free Fall Food Processor Fish-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Put Carrot (2 pound) and Italian Flat-Leaf Parsley (3 tablespoon) in a large bowl.
- Make dressing: Whisk Lemon (1 1/2), Garlic (2 clove), Salt (1 teaspoon), Ground Cumin (1 teaspoon), and Cayenne Pepper (1/8 teaspoon). Keep whisking while slowly adding the Olive Oil (1/4 cup) to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
Nutrition Facts : Calories 9 calories, Protein 0.1 g, Fat 0.6 g, Carbohydrate 1.0 g, Fiber 0.3 g, Sugar 0.5 g, Sodium 30.5 mg, SaturatedFat 0.1 g, Cholesterol 0 mg, UnsaturatedFat 0.4 g
RAW VEGAN MOROCCAN CARROT SALAD
Today I made a Raw Moroccan Carrot Salad which I found posted on thesunnyrawkitchen.blogspot.com. When I saw this recipe I got so excited because I had wanted to try a traditional Moroccan carrot salad a few months ago but didn't because I can't stand the taste of cooked carrots. I love trying new Mediterranean dishes, so this was perfect... more at bellaraw.blogspot.com **Cook time is really refrigeration time**
Provided by happybella
Categories Vegetable
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
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. Served chilled or at room temperature.
MOROCCAN CARROT SALAD
Add Moroccan flavor to your meal with this carrot and chickpeas salad-a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 5
Number Of Ingredients 13
Steps:
- In small bowl, combine all dressing ingredients with whisk until blended; set aside.
- In large bowl, combine carrots, chick peas and raisins; toss to combine. Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 0 mg, Fat 2, Fiber 10 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 12 g, TransFat 0 g
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Cuisine MediterraneanCategory Side Dish, SaladServings 4Total Time 15 mins
- In a salad bowl, add grated carrots, and half of the dressing with walnuts and raisins. Toss well to coat carrots in dressing. Refrigerate until ready to use. Mix in remaining dressing and chopped herbs before serving. Enjoy!
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