Moroccan Salad Of Raw Grated Carrotscitrus Cinnamon Dressing Recipes

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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 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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