Carrot Salad
"A recipe from Paula Wolfert's book, Moroccan Cuisine. This is similar to carrot salads we had in Zagora, in the south of Morocco, if slightly more acidic. For my taste, I would cut back on the lemon but I have reproduced the recipe here as it is written in the book."
photo by Annie H
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 450 g carrots, trimmed and peeled
- 1 garlic clove
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sweet paprika
- 1⁄4 teaspoon cayenne pepper (optional)
- 1 lemon, juiced
- 1⁄2 teaspoon sugar
- salt, to taste
- olive oil, to taste
- chopped parsley, to taste
directions
- Boil the carrots whole in water, wtih the garlic, until just barely tender.
- Drain and discard the garlic.
- Dice or slice the carrots.
- Mix the spices and lemon juice with the sugar.
- Pour over the carrots.
- Chill.
- Add salt to taste and sprinkle with a bit of olive oil and parsley before serving.
- When I was in Morocco the chefs always added a bit of extra cumin on top as well.
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Reviews
-
YUM. My husband dislikes sweet carrot dishes so I was looking for an interesting, savory way to fix carrots. This was perfect. I added 1/2 teaspoon coriander and cut back on the paprika, since I only had hot paprika and was afraid of overkill. Unfortunately I didn't have any fresh lemons around, so I used about one and a half tablespoons of bottled lemon juice. But it tasted great. Thank you! -
This was not a hit in my house. The flavors are not great and there is not a lot of moisture in the recipe so the spices just stick to the carrots like sand at the beach sticks to your feet. I think this could be improved upon by maybe sautéing the carrots in a little butter and wine, but like I said the flavors weren’t anything to write home about so it’s not worth trying a second time. -
Delicious! Such a wonderful, flavoursome way to serve carrots. will definately be making this recipe again and again. Thanks. -
A truly lovely salad, especially after it marinated overnite. The second day, it was luscious! -
Nice authentic taste (I used to live in southern Morocco, so I can concur!). Very easy to make. This also makes an excellent topping for a salad nicoise in addition to the usual tuna, boiled potatoes, green beans, etc.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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