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I made this salad with Moroccan Chicken Stew #49815 and Moroccan Chickpea Soup #140868 for my dbf's birthday dinner and we loved it. I used the food processor to shred the carrots and it was finished in no time. It tasted different after an hour and after three hours and I can't wait to try it tomorrow. It was easy, healthy and fresh and had a great unique taste that will go great in the future with other ethnic dishes. Thanks for the new salad!

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Glimmer February 18, 2009

Another Sassy Saucepan Report from ZWT III - great blend of spices and fabulous color! I used my food processor to do the "shredding" (I cheated just a bit) and this was almost TOO easy. Thanks again, dicentra.

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A Good Thing June 14, 2007

This was very tasty and fresh! We both enjoyed it with a light lunch. I think next time I will omit the curry powder and add either cumin or coriander powder - or even some ras el Hanout. I also think I might cut back on the olive oil next time, just a bit! I sprinkled finely chopped mint on top which really added a nice flavour to the carrots and spices. Thanks for posting. FT:-)Made for ZWT3.

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French Tart June 11, 2007

Ok, so this is something very out of the ordinary for us to prepare. Different in most every way, it was nice for a change. Pretty spicy it was and my dh said it didn't even taste like carrots...which pleased him as he isn't the biggest fan of them unless they're carrot cake. lol Anyways, a good dish when you want something unique and with some heat. Thanks!

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LoriInIndiana July 01, 2006

Pretty salad with an interesting blend of spicy and sweet flavors that improve as it sits! We had this as one of the courses of a Moroccan meal. Very easy to prepare and put together! Thank you for posting this!

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Annisette June 28, 2006

Great salad! Hope you don't mind I added a bit of parsley and a touch for the picure;thanks for sharing.

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Sage June 22, 2006

I prepared this as a starter for a Moroccan meal recently. My one change was to cut the amount of oil in half in an effort to conserve calories. Even without this change, I would had considered this a bit dry. My solution was to add a bit of water and some lemon juice. The flavor on this salad has an interesting trajectory. After an hour it was good but fairly mild, the next day for lunch it had developed quite a bit with strong flavors that dominated the plate. Lovely combination of tastes - a little spicy a little sweet. By evening, the flavors were just too much. My guess is peak is about 6-9 hours of chilling. Make it in the morning and look forward to a delicious salad at dinner. Thanks dicooks.

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justcallmetoni June 21, 2006
Moroccan Carrot Salad