Description
This Moroccan Carrot Salad recipe brings a burst of exotic flavors to your table. The carrots are delicately spiced with cumin, cinnamon, and smoked paprika, then tossed in a zesty dressing for a refreshing side dish.
Ingredients
Scale
For the Salad:
- 1 pound carrots, peeled and sliced into thin rounds
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- ¼ cup toasted slivered almonds (optional)
Instructions
- Cook Carrots: Boil carrots for 3-4 minutes until just tender. Rinse under cold water.
- Make Dressing: Whisk olive oil, lemon juice, honey, cumin, cinnamon, paprika, coriander, and salt in a bowl.
- Toss Salad: Combine carrots, parsley, and cilantro in the dressing. Toss to coat.
- Rest and Serve: Let the salad sit for 15 minutes to blend flavors. Garnish with almonds.
Notes
- This salad can be served warm, at room temperature, or chilled.
- For a spicier version, add a pinch of cayenne pepper to the dressing.
- Pairs well with grilled meats, tagines, or flatbreads.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
