"Carrots flavored with cumin and garlic are a classic dish in Morocco. Whenever I want to add a colorful and flavorful side salad to a meal," says Giora Shimoni, "I find this Moroccan Carrot Salad does the trick."
Miri's Recipe Testing Notes and Tips:
Serving a crowd? This recipe is easily doubled or tripled.
Though this salad is usually made with orange carrots, colorful heirloom carrots are a nice choice, too. They'll lose some of their characteristic vibrance when boiled, but they still make for an eye-catching presentation!
Make It A Meal: Serve this carrot salad alongside Roasted Chicken with Baharat, Garlic, and Mint or this simple Lemon Herb Baked Halibut, delectable Green Beans with Pecans and Date Syrup, and roasted potatoes or this Quinoa, Arugula, & Butternut Squash Salad With Citrus Vinaigrette. Offer Chocolate Hazelnut Stuffed Dates or Pomegranate Granita for dessert.
Or, for a simple vegetarian meal, use the carrot salad to add color an piquant flavor to a rice or grain bowl. Cook up a pot of Quinoa with Black Beans, Corn, and Zucchini. Spoon the mixture into bowls, and top with cubes of Sweet Ginger Tofu and Moroccan carrots. Sliced avocado and hot sauce would be great toppers. Not only is this a great, no-fuss meal for Meatless Mondays or busy weeknights, but it's also perfect for packing if you carry a lunch to work or school!
Edited by Miri Rotkovitz
- 6-7 carrots, peeled, trimmed, and sliced into rounds
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, peeled and chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Sea salt or kosher salt and pepper to taste
1. In a large saucepan, bring 1 to 2 cups of salted water to a boil. Add the carrot slices to the pot. Simmer for 6 to 8 minutes, or until tender but not mushy.
2. Transfer the carrots to a colander. Drain and rinse under cold running water to stop the sooking process. Transfer to a serving bowl.
3. In a small bowl, mix the lemon juice, olive oil, garlic, cumin and paprika. Pour the dressing over carrots and toss to coat.
Season to taste with salt and freshly ground black pepper. Serve warm or chilled.
Add 1/4 cup fresh chopped cilantro leaves. Cilantro is the leaf of the young coriander plant, and tastes like a mix of parsley and citrus.