Moroccan Salad Of Raw Grated Carrots Citrus Cinnamon Dressing Recipes

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MOROCCAN-STYLE CARROT SALAD



Moroccan-Style Carrot Salad image

Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!

Provided by The Mediterranean Dish

Categories     Salad

Time 30m

Number Of Ingredients 14

water
Kosher salt
2 lb carrots, peeled and cut into medallions
1 celery stalk, chopped
3/4 tsp harissa spice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
1 to 2 garlic cloves, minced
1 celery stick finely chopped
1/2 cup chopped fresh cilantro (mint or parsley would work as well)
1 to 2 tbsp fresh lemon juice
3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
3 tbsp toasted sesame seeds, optional

Steps:

  • Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
  • Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
  • If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg

MOROCCAN RAW CARROT SALAD



Moroccan Raw Carrot Salad image

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

Carrots
2 pounds carrots, peeled and shredded in a food processor.
3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
Dressing
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice (about 1 1/2 lemons)
2 garlic cloves, finely chopped (1 teaspoon)
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Parsley sprigs to garnish

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 SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING



Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing image

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

Provided by WiGal

Categories     Salad Dressings

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

4 large carrots, grated
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
chopped walnuts (optional) or almonds (optional)
golden raisin (optional)
pine nuts, toasted (optional)

Steps:

  • Grate the carrots on the large holes of a box grater.
  • Cook carrots for 2 minutes--optional step.
  • Toss with only 1/4 cup of the dressing,.
  • Garnish with nuts, raisins, and pine nuts if desired, and serve.

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