moroccan carrot salad

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!

Moroccan-Style Carrot Salad

water

Kosher salt

carrots,

celery stalk, chopped

tsp harissa spice

tsp cumin

tsp coriander

tsp sweet paprika

garlic cloves, minced

celery

cilantro

lemon juice

tbsp Extra virgin olive oil

tbsp toasted sesame seeds, optional

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.)

A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.

Moroccan Carrot Quinoa Salad

(1 cup) dry quinoa

500 ml (2 cups) water

sea salt

(1 1/2 cups) cooked or canned chickpeas, rinsed

(1 cup packed) carrots, shredded

(1/4 cup) dates, chopped

(2 cups) baby greens (spinach, kale, rucola)

(1/4 cup) sunflower seeds

(about 1/2 cup) parsley, chopped

garlic, minced*

60 ml (1/4 cup) olive oil

lemon (~3 tablespoons)

ginger,

maple syrup (or honey if not vegan)

sea salt,

cinnamon

black pepper

cayenne pepper

Start by cooking the quinoa. Go by your...

Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.

While the quinoa is cooking, prepare the other...

While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.

Make the vinaigrette by adding the olive oil,...

Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.

Once the quinoa is cooled, remove the pot...

Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.

Add the quinoa to the bowl with the...

Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.

Moroccan carrot salad is quick, easy and scrumptious. This salad made with tender steamed carrots and flavored with spices and herbs is as delicious as it looks.

Moroccan Carrot Salad

carrots

extra virgin olive oil

honey

garlic (grated)

paprika

sumac (optional)

cumin

coriander

cinnamon (or ground cardamom)

salt

cilantro (chopped)

parsley (chopped)

onions

sesame seeds (toasted)

Slice carrots into uniform sized medallions or rounds. If the carrots are thicker, cut them into half before slicing.

Place carrot slices in the top basket of a steamer and steam the vegetable for about 10 to 15 minutes until quite tender but still retaining shape. Make sure they don’t over cook and fall apart.Tip: Alternatively, boil carrot slices in a large pot of salted water for 20 minutes and drain very well.

While the carrots are cooking, take a large mixing bowl and whisk olive oil, lemon juice, honey, grated garlic, paprika, sumac, ground cumin, ground coriander, cinnamon or cardamom, black pepper and salt.

Then add the warm carrot slices, cilantro, parsley, green onions and toss it all together. Sprinkle with sesame seeds.

Serve the salad warm or at room temperature.

Need to switch up your salad routine? Then make my Moroccan carrot chickpea salad! It is healthy, easy, & full of bold exotic flavors.

Moroccan Carrot Chickpea Salad {vegan}

chickpeas,

olive oil

lemon zest

hot smoked paprika (or 1/4 tsp cayenne pepper)

fine sea salt

dates, finely chopped (or sub raisins)

herbs

In a large bowl, combine all of the...

In a large bowl, combine all of the ingredients except the fresh herbs. Toss to combine toss to combine. Cover and let marinate at least 2 hours or up to 24 hours.

Just before serving, coarsely chop the herbs; add...

Just before serving, coarsely chop the herbs; add to the salad tossing to combine. Adjust the salt and pepper to taste.

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Top Tags

Moroccan-Style Carrot Salad

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Top 5 moroccan carrot salad recipes from across the web

The most viewed moroccan carrot salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan-Style Carrot Salad

Moroccan-Style Carrot Salad

Moroccan Carrot Quinoa Salad

Moroccan Carrot Salad

Moroccan Carrot Chickpea Salad {veg...

The most viewed moroccan carrot salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine